White Roux

Ingredients:white roux
• 4 tablespoons of pan drippings and/or butter
• 6 tablespoons flour

• 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.

Note: 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.

Print Friendly

Speak Your Mind