Open Recipe: roux

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Yield: 1.00 Pound

Recipe Description

Roux is a traditional thickener which is a fundamental building block of classic French cuisine.

Ingredients

Method & Notes

1. melt the butter in a heavy bottomed pan.
2. whisk in the flour and cook on low heat, whisking constantly

How long to cook roux

You cook roux more or less depending on the use. If you are making a white sauce such as Bechemel then you only want to cook it until the flour no longer smells raw. If you are using it for a dark sauce, such as bordelaise you should cook it until it is nutty and brown.

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