Braden Family Cookbook
1 cup vegetable oil
1 cup flour
In a large pot heat the oil
until just smoking. Whisk in the
flour and stir constantly until cooked and colored the degree you want.
The longer you cook the roux the firmer the flavor becomes and the less
it will thicken your sauce or soup.
Use approximately one
tablespoon of cooked roux to thicken one cup (8 ox.) Of hot liquid.
Needs to be brought to a boil to get the mixture to thicken.