Ingredients:
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Directions:
Melt butter in a heavy saucepan. Add the flour and stir until thoroughly mixed. Cook to the required degree :
White roux : Cook for just a few minutes over moderate heat until the raw taste is gone. Stop cooking as soon as the roux has a gritty appearance.
Blond roux : Cook longer than a white roux, just until the roux begins to color slightly.
Brown roux : Cook until it takes on a light brown color and has a nutty aroma. Cook over low heat so that the roux browns evenly and does not scorch.
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