Brown 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. Using a wooden roux
spoon, add flour, stirring constantly until
flour becomes light brown.
You must continue stirring during the
cooking
process, as flour will tend to scorch
as
browning process proceeds.
Should black specks appear in the roux, discard
and begin again. This volume of roux will
thicken six quarts of stock to sauce consistency.
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| Other Roux Recipes: |
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