UniChef.com

 

        The Professional Chef Site

 

         

 

HOME

 
 

RECIPES

 
 

GUEST CHEF

 
 

MISE EN PLACE

 
 

TOOLS

 
 

NEWS

 
 

SHOPPING

 
  TEAM USA  
  GLOSSARY  
  BOOKS  
  FOOD SAFETY  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Butter Base Rouxs
Table of Sauce and Soup Consistencies Using The Roux of Cajun and Creole Cooking

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
THE BUTTER BASE ROUXS
(The Classical and Creole Rouxs)

This recipe will thicken the following:

1 1/2 gallons stock to a thick white sauce consistency.

2 gallons stock to a concentrated soup consistency.

2 1/2 gallons stock to a thick soup consistency.

3 gallons stock to a perfect Louisiana gumbo consistency.

3 1/2 gallons stock to a light gumbo consistency.


Other Roux Recipes:
 

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

Contact Advertising Terms Privacy