Recipe to Print-Roux - Copy |
|
Recipe Name: |
Roux - Copy |
Source: |
|
Submitted by: |
|
Last Modified: |
|
| $scale_by
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
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
Yields 8 ounces.
|
|
Ingredients:
|
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. |
|
|