|
White roux made with butter
or fat which is not browned |
|
White 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 |
2 3/4
ounces |
80
grams |
|
|
|
| For
soup |
|
|
| Butter |
1
ounce |
30
grams |
| Flour |
1 3/4
ounces |
50
grams |
|
|
|
| Procedure |
|
|
|
1. Melt the fat or butter
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 low heat but do not allow the roux or butter to
brown. allow the roux to cook until you see the starch
granules swell which will help to eliminate the uncooked flour taste
in your soup or sauce |
|
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. |
