Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Yield:
Enough roux to thicken 1 pint

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.

Categories:

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

White Chili

Recipe courtesy of Ellie Krieger

White Pizza

Recipe courtesy of Rachael Ray

White Chicken Chili

Recipe courtesy of The Neelys

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Mussels in White Wine

Recipe courtesy of Ina Garten

Classic White Cake

Recipe courtesy of Nick Malgieri

White Sausage Gravy

Recipe courtesy of Food Network Kitchen

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

White Chocolate and Coconut Mug Cake

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories