Roux And Variations
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ends, Odds & | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Flour |
| 1 | lb | Unsalted butter |
INSTRUCTIONS
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 3/4 gallon and the black will thicken a 1/2 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@aol.com> on Jan 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4903
Calories From Fat: 3272
Total Fat: 372.4g
Cholesterol: 975.2mg
Sodium: 59mg
Potassium: 594.2mg
Carbohydrates: 346.4g
Fiber: 12.2g
Sugar: 1.5g
Protein: 50.7g