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White Butter 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 blonde roux recipe, however, only
cook until the flour and butter are well
blended and bubbly. Do not brown.
This classical style 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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