White Roux
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Butter (pan drippings and/or)6 tbsps
FlourDirections:
1
Heat fat or over medium high heat
2
Add flour all at once whisking vigorously
3
When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking
4
Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally
5
Roux can be used immediately to thicken a liquid that is at or below room temperature
6
To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate
7
Tightly wrapped, roux can be refrigerated for up to a month
8
Simply break off pieces and use as needed