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Roux
Submitted by:
Jimmy
Roux is a thickener for soups and sauces
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INGREDIENTS:
1/2 pound(s) , Butter
1/2 pound(s) , Flour
Instructions:
Roux can be made and stored in the refrigerator for a long time so make more than you need and refrigerate or freeze it. for more, the ratio is always 1 to 1. To make the roux, melt the butter in a pan and add the flour and cook, stirring constantly to avoid scorching. To make a blond roux, cook fir about 5 minutes but stop before it gets too dark, if you continue to cook it you will have a dark roux which is fine if thats what you need.
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