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Suggest a better descriptionIn a saucepan, heat oil over medium heat until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a spoon and reaching all over bottom of pan, until roux darkens to a rich brown nutty color, about 25 minutes. This recipe yields about 1 1/2 cups of roux. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 1 | ||
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Calories: 1188 | ||
Calories from Fat: 667 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.1g | 99 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 46.1g | ||
Polyunsanturated Fat 21.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3mg | 0 % | |
Potassium 160.5mg | 4 % | |
Total Carbohydrate 114.5g | 34 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 110.4g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1188
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