It's time to replenish my roux supply with some leftover bacon and chicken fat I've been saving.

Starts with equal parts fat and flour, at a moderately low heat...

Very frequent stirring, can't ever let it burn on the bottom. At first it will be a bit dry and sandy, but as the flour cooks and it gets darker, it will eventually start to soften and liquefy a little...


Now that I have roux, it's time for fish curry. :) πŸŸπŸ›

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