RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6086
| View Recipe |
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| Recipe Name: |
Roux - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 8 ounces.
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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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| Nutrition per Serving: |
| Calories: |
907 |
Total Carbs: |
19.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
92.2 |
Protein: |
2.60 |
| Fiber: |
0.60 |
Sodium: |
656.40 |
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