Posted: May 21, 2013 5:23 PM by Russell Jones
Updated: May 21, 2013 5:23 PM
BATON ROUGE - Chef KD showed how to make an old-fashioned roux gravy today for Tasty Tuesday.
He started with equal parts plain flour and oil, preheating the oil in a pan before adding the flour. Stir constantly until the mixture browns throughout.
Chef KD then added chopped onions and recommended simmering them with water for about 30 minutes. Once they're caramelized he adds meat such as boneless, skinless chicken, then simmers them covered for two hours to create the roux.
If you have questions or topics you'd like to see Chef KD cover, email RFlores@WBRZ.com.