UniChef.com

 

        The Professional Chef Site

 

         

Brown Roux
Recipe Submitted by: John Folse, CEC, AAC
Revised: June 25, 2000

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.


Other Roux Recipes:
 
 

HOME

 
 

RECIPES

 
 

GUEST CHEF

 
 

MISE EN PLACE

 
 

TOOLS

 
 

NEWS

 
 

SHOPPING

 
  TEAM USA  
  GLOSSARY  
  BOOKS  
  FOOD SAFETY  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

© 2000-2005  mjbEnterprises
All rights reserved.
This document is strictly for informational purposes

Contact Advertising Terms Privacy