Roux is the secret I believe. And it needs to be done just right. Very hot oil. And getting the "colour" just right is difficult. From what I'm told.
I hope others on this list aren't getting annoyed at us. Put your hand up if so and I'll be happy to go off-list. Alan. >Or, "First you make a roux? What in the heck is a >roux?" >This one is easy, wheat flour, browned in oil or >butter. A good deal more flour than butter. You can >cheat and brown the flour in the oven with no butter > > > >
