Roux

Author: Killis Haraway

Ingredients:

½ C vegetable or canola oil
½ C flour

Method:

Roux: heat the oil on medium low heat in a cast iron skillet and then incorporate the flour a little at a time smoothing out any lumps. A long wooden spoon with a flat end is optimum but any large wooden spoon will do. It should take 30-40 minutes to cook the roux. Once all flour is incorporated constant stirring will be necessary. The roux can burn quickly if it is not stirred continuously until done. The roux will be ready once it reaches a milk chocolate color. Once done add the chopped bell pepper, onion, and celery and stir them in. The vegetables will arrest the cooking of the roux and it will get a little darker. Once the roux is done add 1/2 cup of hot water and stir it in before adding to the stock. This will ensure that your roux does not break down or become pasty.