| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Odds &, Ends |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Flour |
| 1 |
lb |
Unsalted butter |
INSTRUCTIONS
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 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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