In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until roux thickens to form a ball. This recipe yields about 3/4 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-26-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 1|
|Calories from Fat: 842 (62%)|
|Amt Per Serving||% DV|
|Total Fat 93.6g||125 %|
|Saturated Fat 58.6g||293 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 244.2mg||75 %|
|Sodium 15.5mg||1 %|
|Potassium 187.8mg||5 %|
|Total Carbohydrate 114.5g||34 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 110.5g|
|Protein 16.5g||24 %|
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Calories per serving: 1361
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