WHITE ROUX
Provided by Alton Brown
Categories side-dish
Time 5m
Yield Enough roux to thicken 1 pint
Number Of Ingredients 2
Steps:
- Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
- Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
- Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elizabeth Alexandra
[email protected]This roux is a game-changer. It makes my sauces so much better.
Muhammad Bukhsh
[email protected]I highly recommend this recipe to anyone who loves to cook.
Kashmala Taimoor
[email protected]This is a great recipe for a classic white roux.
Frank Nkhoma
[email protected]I've used this roux to make a variety of sauces, and they've all turned out great.
Tyler Thomson
[email protected]This roux is the perfect consistency. It's not too thick or too thin.
Anum Salam
[email protected]I've tried other white roux recipes before, but this one is by far the best.
Safi Bawa
[email protected]I love that this recipe is so simple and straightforward. It's perfect for beginners.
Eranda kariyapperuma
[email protected]This roux is so smooth and creamy. It's the perfect base for any sauce.
Rohima Bagam
[email protected]I've been using this recipe for years and it never fails me.
Fekradis Kebede
[email protected]This is the best white roux recipe I've ever tried! It's so easy to make and it turns out perfect every time.