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By Chabear01 on October 3, 2012
"This is an adopted recipe and I will submit any revisions should they be needed once I make this.
Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable..."
Prep Time: 5 mins
Total Time: 10 mins