Yield: 1 Servings
"You can't make a roux without oil, but you can brown the dry flour and use that to add a rich flavor to sauces and gravies. Here's how: Preheat an 8-inch skillet, preferably nonstick, over high heat to 350 degrees F, about 3 minutes. Add the specified amount of flour and stir with a wire whisk to break up all the lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously. CAUTION: After about 4 or 5 minutes, the flour will burn easily. As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take approximately 6 minutes. Sift the browned flour and set it aside until it is needed in the recipe."
Recipe By : Paul Prudhomme in "Fork in the Road" File