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