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Recipes - Roux

Recipe Name

Roux

Submitted by

mia

Recipe Description

This is a basic sauce that is part of french cuisine and is used in making many other sauces that we commonly use.

Quantity	1	Quantity Unit	saucepan	Servings
Prep Time (minutes)	5	Cook Time (minutes)	5	Ready In (minutes)	10

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Ingredients
Amt.	Measure	Ingredient



4	tablespoons	butter
6	tablespoons	flour

Steps

Sequence	Step

1	Heat butter or over medium high heat. Add flour all at once whisking vigorously.
2	When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
3	Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Cook until the flour just starts to turn colour for a ''white roux'' and cook until the flour browns for a ''brown roux''
4	Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
5	Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.This recipe will make enough roux to thicken 1 pint of liquid.

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