- 7 tablespoons [105 mL] vegetable oil
- 5 tablespoons [75 mL] all-purpose flour
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- Into a small, thick-bottom casserole, heat oil over low heat.
- Slowly stir in flour, using a wooden spoon.
- The texture of brown roux must be smooth and absolutely free of curds.
- Cook roux for approxmately 5 minutes over medium heat, stirring gently yet frequently.
- Let cool and store.
- Brown roux reacts very well at 350°F [180°C].
- However, it must be closely watched and stirred as often as if it was cooked onto the stove top.
- It must be evenly colored and its texture slightly firm but not lumpy.
- To use, pour some boiling liquid over a little cold brown roux, whipping until thickened.
- If sauce still is too thin, stir in a little butter manie [mixture of half butter and half flour].
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