Roux Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups of butter (1 pound)
2 cups flour
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Directions: |
Directions:Melt the butter in a sauce pan and add the flour.Bring the mixture to a simmer and stir constantly over low to medium heat The roux will begin to turn tan and if you desire dark brown cook it longer. Do not burn the roux. The light colored roux would be used in cream sauces while the darker roux would in gumbo/gravies etc.
We usually use the lighter roux in everything that needs to thickened. It takes about 15 minutes to cook and stir the roux to the light tan color.
We put the finished roux in muffin tins. Put 1/4 cup in most muffin cups and 1/2 cup in a few muffin cups. Put the muffin tins in the refrigerator to cool and harden. Then take the hardened chunks of roux and put them in sealed containers in the freezer to store until needed in a recipe.
Thin sauce: 1 Tbsp. of roux to cup of milk/sauce or 1/4 cup roux to a quart of milk/sauce
Medium sauce: 2 Tbsp of roux to cup of milk/sauce or 1/2 cup roux to a quart of milk/sauce.
Thick sauce: 3 Tbsp of roux to cup of milk/sauce or 3/4 cup roux to quart of milk/sauce
Note: A) Use a thin sauce for soups etc.
B) Use a medium sauce for pasta, casseroles or creamed vegetables etc.
C) Use a thick sauce for dips or fondue etc.
D) Roux can be made with lard or oil., use equal amounts of butter or lard or oil with the flour. |
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Number Of
Servings: |
Number Of
Servings:About 2 1/2 cups of roux |
Preparation
Time: |
Preparation
Time:1 hour |
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