- 1 cup vegetable oil
- 1 cup flour
- In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12-15 minutes, stirring constantly for a dark roux.
Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!
For more information about the book and to pre-order your copy today click here.