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White Roux

Alton Brown

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate itRead users' reviews (2)

  • Cook Time:

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  • Level:

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  • Yield:

    Enough roux to thicken 1 pint

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Ingredients

  • 4 tablespoons of pan drippings and/or butter
  • 6 tablespoons flour

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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Comments & Reviews

  • recipe White Roux
    ARNOLD LAFOLLETTE , TN 12-19-2007

    Flag

    Your best show

    Rated: 5 stars out of 5
    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 JonesRead more
  • recipe White Roux
    Anonymous 06-10-2007

    Flag

    Handy Recipe

    Rated: 4 stars out of 5
    This roux is easy to make and it is nice to have some on hand in the refrigerator for a quick gravy.
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