Yields 1 pint

INGREDIENTS

• 2 cups all-purpose flour

• 2 cups vegetable, corn or canola oil

• 1 onion, chopped (optional)

HINT

This is best when done in a cast-iron (Lodge-type) saucepan.

PREPARATION

1. Combine the equal parts of flour and oil and heat to high heat briefly, stirring constantly.  As soon as high heat is reached, reduce heat to medium.

2. Add onion, if desired.

3. The flour and oil mixture will scorch very easily, making the final product bitter.  Over medium heat, stir constantly until the mixture turns a chocolate to dark brown.  As a matter of taste, light brown roux is used in some sauces.  Dark brown roux is preferable for stews and gumbos.

4. When cool, store in an airtight container and refrigerate.

NOTE

Roux stores very well, so larger quantities of ingredients can be used.