MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Basic Roux
Categories: Sauces
     Yield: 1 Batch

   1/2 c  Fat; up to 2/3 c
   1/2 c  Flour

 The fat used in roux may be butter, shortening, lard, oil, or even
 bacon drippings. Combine fat with an equal amount of flour; 1/2 cup
 of each will make a good amount and any excess can be stored in the
 refrigerator. (Many cookbooks call for a little more fat than flour,
 2/3 cup oil to 1/2 cup flour is a common ratio.) Melt the fat in a
 black skillet over low heat. When warm and fluid, sprinkle the flour
 in a little at a time, stirring. Stir constantly until brown (this
 may take 20 to 30 minutes); immediately remove from heat or add
 ingredients your recipe calls for. If it burns even slightly, throw
 it out and start over again.

 Recipe by Diana Rattray

 Source: About.com, Feb 7, 2009

 Recipe FROM:
 <http://southernfood.about.com/cs/gumborecipes/a/gumbo.htm>

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