St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Roux of the day:

1 cup flour
1 cup cooking oil

Heat oil in heavy pot (cast iron fry pan you moron) 
When oil is hot, add flour gradually, stir like forever until well mixed.  
Lower heat and stir until almost chocolate brown.  
Burnt is bad.  
When right, REMOVE from pot and set aside 
  (if you leave it in the pot it still cooks).  

Make as much as you want.  It'll keep ok.  

My roux:

Same way,  but I use two sticks of butter 
  and slam the thing in the microwave until it browns.  
I've burnt way too many rouxes on the stove...

Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld" 
Date: Fri, 3 Dec 1999 
Subject: Roux of the day (was: Sage? etc.)