Default User wrote:

> You might want to review Alton Brown's method. He recommends making
> the roux in the oven, less chance of burning.
>
> <http://www.foodnetwork.com/food/reci...36_35896,00.ht
> ml>

Roux seems to be pretty similar to making gravy with the pan juices, except
you don't get to the add-water stage. You just keep at it with the wooden
spoon and watch it develop.



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