BASIC ROUX
1 cup flour
1 cup vegetable oil
Measure out equal amounts of oil and flour. I prefer all-purpose flour because the browning process stays uniformed.
Heat the oil in a cast iron skillet till it's about 400�. Slowly and gently add the flour to the hot oil; stirring as it's added. Add more flour a little at a time until it's all added. Constantly stir the mixture. Place skillet over the lowest possible heat and while stirring constantly, simmer the roux slowly for about 45 minutes to an hour, or until the desired color has been obtained.This is the critical step in making roux. The constant stirring is absolutely necessary to keep the roux from burning. Burned roux will make your food taste like burned roux.
When the roux is the color of dark fudge or a chocolate bar it's done. Immediately remove the pot from the heat source. If desired, chopped onions can be added at this point. The roux will retain enough heat to saut� the onions without putting the pot back on the burner, and this will also help cool down the roux some.
Bon Appetit!
