|
Brown Roux
|
| |
Yield:
to thicken 1 quart or 1 liter of sauce |
|
Ingredients |
U.S. |
Metric |
| For
sauce |
|
|
| Butter
or Fat |
2
ounces |
60
grams |
| Flour |
3
ounces |
90
grams |
| |
|
|
| For
soup |
|
|
| Butter |
1 ounce
|
30
grams |
| Flour |
2
ounces |
60
grams |
| |
|
|
| Procedure |
|
|
|
1. Melt the fat in a
sauce pan |
|
2. Remove the pan from the
heat and stir in the sifted flour |
|
3. Cook the flour with the
butter or fat over a moderate heat, before 5 to 10 minutes allowing
the roux to brown. |
|
4. Allow the roux to cool
before adding to liquid |
|
Never add hot roux to hot liquid as it will cook too
fast and cause lumps. |
|
