Creole cooking from New Orleans often calls for a roux. They come in different colors from ivory to an almost black- brown. Traditionally made in a small cast iron skillet, flour mixed into the oil and stirred constantly until the flour is toasted. We’ve found a much easier method. Made in the microwave in just 10 minutes. However the oil becomes extremely hot and should only be done by an adult.
Microwave Roux by Olivia and Isabella Gerasole
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