Black Roux.
The magic in cajun cooking.
I know of three ways of making a roux.
The recipe is the same for all: equal parts flour and oil.
Method one is to use a low or medium heat on the stove and warm the oil. When it is warm, but not too hot, add the flour and with a wooden spoon, stir.
I have such a hard time making roux for my gumbo, I was thrilled to see this from Petriesan and decided to reblog it! Enjoy!!
Looks and sounds cool, thanks for linking
Cheers
Choc Chip Uru
P.S. I have lost 60-70 followers and I don’t even know how so if you had subscribed before, it would be great if you could check and if possible, resubscribe – thanks!
Didn’t lose me honey – I’m right here! : )