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 Prep Time (minutes) 5 Cook Time (minutes) 5 Ready In (minutes) 10

Ingredients Amount 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.