Roux and variations
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flour |
| 1 | pounds | Unsalted butter |
Directions
1. melt butter then add flour. At this point it is a WHITE ROUX... the next stage is BLONDE ROUX, this is cooked approx. 3 minutes past the white. the next stage is BROWN ROUX, this is cooked until a brown color appears and you can smell a nutty aroma. and the last stage is BLACK BUTTER, just like it says it is pretty close to black.
this recipe for blonde or white roux will thicken 1 gallon of liquid the brown will thicken ¾ gallon and the black will thicken a ½ gallon NOTES : either add hot roux to cold liquid or cold roux to hot liquid! Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 536 by CuisineArt <CuisineArt@...> on Jan 15, 1998