View source for Instructions for making Roux

== Description ==
These instructions for making roux, I'm told, have merited the approval of Cajun cooks all over the net. As you all know, roux plays a very big part in cajun cooking - it's in *so* many Cajun recipes.
From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>

== Ingredients ==
* ¾ cup [[flour]]
* ¾ cup [[butter]] (or [[oil]], but the [[oil]] will change the flavor)

== Procedures ==
# Melt [[butter]] in a heavy bottomed skillet over medium to medium high heat.
# Slowly sprinkle in the [[flour]] a little at a time, stirring constantly.
# Continue to stir constantly.Do not walk away! If you burn it even the tiniest bit, it is unusable.
# You will notice the [[flour]] beginning to brown. The darker the [[flour]], the darker the gravy.
# For [[gumbo]], when the roux reaches a deep [[dark chocolate]] brown color it is done.
# At that point you would add your seasonings, such as [[onion]],[[garlic]], [[bell pepper]] and [[celery]].
# You can make this ahead of time and keep tightly covered in the fridge or freezer
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==References==
<references/>
[[Category:North American cuisine]]

[[Category:Cajun cuisine]]

[[Category:Sauce Recipes]]