"Joelle" > wrote in message
...
: >Seriously, the flavor with the browned flour is SO much
better!
:
: Even compared to standing slavishly over the roux for 45
minutes to get it a
: nice brown color? Or is this a quicker way to get a dark brown
roux?
:
: Joelle
===========

Waaaayyyy quicker! Depending upon size of pan and amount of
flour... You can have a terrific roux in less than 15 minutes;
which includes the browning of the flour, adding the butter and
letting the two marry in the pan for a few minutes.


--
Cyndi
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