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      Title: Basic Roux
 Categories: Sauces
      Yield: 1 Batch

    1/2 c  Fat; up to 2/3 c
    1/2 c  Flour

  The fat used in roux may be butter, shortening, lard, oil, or even
  bacon drippings. Combine fat with an equal amount of flour; 1/2 cup
  of each will make a good amount and any excess can be stored in the
  refrigerator. (Many cookbooks call for a little more fat than flour,
  2/3 cup oil to 1/2 cup flour is a common ratio.) Melt the fat in a
  black skillet over low heat. When warm and fluid, sprinkle the flour
  in a little at a time, stirring. Stir constantly until brown (this
  may take 20 to 30 minutes); immediately remove from heat or add
  ingredients your recipe calls for. If it burns even slightly, throw
  it out and start over again.

  Recipe by Diana Rattray

  Source: About.com, Feb 7, 2009

  Recipe FROM:
  

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