In 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 - email@example.com 03-21-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 1|
|Calories from Fat: 667 (56%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1188
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