making a roux Recipe

• 1/3 cup Vegetable oil
• 1/3 All purpose flour- I have found that I use a little more flour than oil. It does help thicken the sauce a bit. I have found these amounts work pretty well for making a big pot of gumbo (~ 1 gallon)

1. add and stir together the flour and oil mixture in a cast iron pan ( I just know this works best for me)
2. set your burner to a medium heat
3. start stirring, making sure that you scrape the bottom of the pan every time you do.
4. This ensure that nothing will stick and burn on the bottom of the pan.
5. A rubber spatula works great.
6. Continue to stir.
7. I can't stress this enough.
8. Even if your roux is starting to color and looks good, KEEP STIRRING
9. If you see any smoke rising from the mixture slower the heat a bit and keep stirring.If you burn a roux, throw it away and start over.
10. Once your roux starts getting darker, turn down the heat a notch or so.
11. Once you have met the desired color of the roux (this depends on a recipe, stop cooking and start adding the basis for your dish.
12. Remember that for the roux to really be magical, the dish you are cooking eventually needs to reach the boiling stage.
13. I often add either tomatoes or water to make my gumbo.
14. As I have found out from experience, add these liquids a small amount at a time and KEEP STIRRING.
15. This will prevent the roux from separating and getting a little ugly.

vegetable oil, i

Taken from cookeatshare.com/recipes/making-a-roux-31967 (may not work)