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Blonde Roux
| Categories: |
Sauces>Miscellaneous |
| Yield: |
1 quart |
Read all about Cajun style rouxs from Chef John Folse
| Ingredients |
Amount |
Method |
Butter
Flour |
4 cups
4 cups |
In a heavy bottom saute pan, melt butter
over medium high heat. Proceed exactly as
in the brown roux recipe, however, only cook
to the pale gold state.
This roux is popular in Creole cooking and
will thicken six quarts of stock to a sauce
consistency.
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| Other Roux Recipes: |
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