How to Make It
Combine vegetable oil and flour in a 10-inch cast-iron skillet, stirring well to form a smooth paste; cook over low heat, stirring constantly, 50 minutes or until roux is the color of a copper penny. Use Brown Roux as a foundation for gumbos, bisques, or stews.
Note: Slow cooking over low heat and constant stirring during cooking time are essential in the preparation of a roux to insure a quality product.
Oxmoor House Homestyle Recipes