Brown Roux

Ingredients

• Some Butter (as much as needed to make as thick as paste)
• Flour ( as much to make it thick as paste)

Directions

1. Melt butter into a skillet slowly with low heat,
2. Stir in flour using a wooden spoon. too hot of fire will cause a bitter taste.
3. Brown for fifteen or twenty minutes stirring constantly, until it is yellowish brown in color. When cold should be thick enough to cut with a knife.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019