What is a roux? French in origin, it's traditionally made with equal parts of melted butter thickened with flour and cooked together until a thick golden paste forms. This is then used as a base thickener for many French sauces and soups.
To make a roux, melt butter over low heat. Slowly add flour and mix it into the butter with a fork or whisk over low heat. Gradually incorporate all the flour into the melted butter. A thick paste should form. Cook until a golden yellow color forms.
Add it to soups or sauces to thicken them up.
To make a roux, melt butter over low heat. Slowly add flour and mix it into the butter with a fork or whisk over low heat. Gradually incorporate all the flour into the melted butter. A thick paste should form. Cook until a golden yellow color forms.
Add it to soups or sauces to thicken them up.
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