Sauces

Roux

  • 1 cup Oil
  • 1 cup Flour, all-purpose

    • Heat oil in cast iron skillet. Oil should be hot enough that a pinch of flour will sizzle. Add flour one-third at a time, stirring constantly. For gravies remove from heat when light to medium dark. For stews and gumbos let it get darker.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Robert Nunnelley of Baton Rouge, LA. 

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