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WHITE ROUX
4
6
tablespoons of pan drippings and/or butter
tablespoons flour
1
2
) Heat fat or over medium high heat. Add flour all at once whisking vigorously.
) When mixture thins and starts to bubble, reduce heat to low and cut back on the
whisking.
3
4
) Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
) Roux can be used immediately to thicken a liquid that is at or below room temperature.
To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
) Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces
5
and use as needed.
Yield: Enough roux to thicken 1 pint of liquid. Recipe can be doubled or tripled.
WHITE ROUX
83
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