![]() ![]() What is a roux?Ī roux is a French technique which dates back more than 300 years. It will thicken the sauce beautifully with no raw flour taste and also give the sauce a lovely color. The answer? Make a roux before you make the sauce. This recipe for roux shows how to do a white roux, step by step, and also gives suggestions for making a blonde, brown and Creole roux, as well.Įveryone loves the flavor of a silky and creamy sauce for shrimp Alfredo, or a rich gravy in a big bowl of gumbo or a decadent beef stew, but no one loves the taste of raw flour mixed with water to thick that sauce. The traditional recipe is 1:1, but it depends on how thick you like your finished sauce to be. A basic roux starts with butter and fat of some sort. ![]()
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