Recipe courtesy of Alton Brown
Show: Good Eats
Total:
5 min
Cook:
5 min
Yield:
Enough roux to thicken 1 pint
Level:
Easy

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.

IDEAS YOU'LL LOVE

White Chocolate Bark

Recipe courtesy of Ina Garten

Chicken Fried Steak with White Gravy

Recipe courtesy of Bobby Flay

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

White Truffles

Recipe courtesy of Ina Garten

White Wine Sangria

Recipe courtesy of No Author

Mussels in White Wine

Recipe courtesy of Ina Garten

White Sandwich Bread

Recipe courtesy of Ree Drummond

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

White Chocolate Bark

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking