White Roux

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Rated 5 stars out of 5
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Total Time:
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Yield:
Enough roux to thicken 1 pint
Level:
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Ingredients

Directions

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

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Read all 2 reviews

  • on December 19, 2007

    Flag

    He is the best of the cooking shows you have. Why do you not have his show on more often and in prime time?
    Why do you not have new episodes being filimed and advertized?
    Alton Brown is your best.
    Arnold Jones

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  • on June 10, 2007

    Flag

    This roux is easy to make and it is nice to have some on hand in the refrigerator for a quick gravy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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