Recipe - Roux And Variations

1 pound Flour
1 pound Unsalted butter

1. melt butter then add flour. At this point it is a WHITE ROUX... the next
stage is BLONDE ROUX, this is cooked approx. 3 minutes past the white. the
next stage is BROWN ROUX, this is cooked until a brown color appears and
you can smell a nutty aroma. and the last stage is BLACK BUTTER, just like
it says it is pretty close to black.

this recipe for blonde or white roux will thicken 1 gallon of liquid the
brown will thicken Three fourths gallon and the black will thicken a One half gallon

NOTES : either add hot roux to cold liquid or cold roux to hot liquid!

Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 536 by CuisineArt
CuisineArt@aol.com on Jan 15, 1998