Recipe - Roux (Pronounced Rue)

1 cup Flour (all purpose)
1 cup Cooking oil; your favorite
brand(I use margarine)

used as a basis for all stews and gumbos

Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour,
stirring continuously until well mixed. Lower flame and continue stirring
until chocolate brown. When roux is chocolate brown, remove from pot and
set aside. If roux remains in the pot it will continue to cook and get to
dark.

Always use warm water to dissolve the roux. While you are at it, make more
than enough as it keeps well in or out of the refrigerator. It make take up
to an hour and a half to get dark enough, don't get to impatient. Posted to
BakeryShoppe Digest V1 #206 by "sandy courrege'" sandy@aisp.net on Aug
28, 1997