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First You Make a Roux Recipe

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This recipe for First You Make a Roux, by , is from The Ulbrich Family Cookbook: From LA to LA, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Ulbrich
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of vegetable oil
2 cups of flour

Directions:
Directions:
Do not use olive oil, butter, or margarine. They smoke at high temps.

1. Heat oil in small saucepan. Slowly add flour, stirring constantly over medium-high heat until brown.
2. Lower heat and continue cooking and stirring until dark brown.

For seafood gumbos, you'll need a lighter brown roux. Chicken gumbos require a "dark chocolate" color. Be careful not to burn your roux; otherwise it's best to start over, rather than ruin your meal. The trick is to constantly stir over low-medium heat until done.

Number Of Servings:
Number Of Servings:
6-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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