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Recipes - Roux Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
tablespoonsbutter
6
tablespoonsflour
Steps
Sequence Step
1Heat butter or over medium high heat. Add flour all at once whisking vigorously.
2When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
3Cook 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''
4Roux 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.
5Tightly 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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