ROUX

Ingredients:

1/2#          Butter

1/2#          Flour

Procedure:

1. Melt butter evenly and sift, shake or otherwise distribute flour evenly over butter (don't dump).

2. Mix together uniformly.

3. Cook to desired doneness (White, Blond, Brown).

4. Remove and either use while hot with cold liquid or add when cold to hot liquid.

PREP TIME:

YIELD:

Pro Tip:

12 oz Roux   TO 1 Gallon Liquid = Light Sauce

1#  Roux       TO 1 Gallon Liquid = Medium Sauce

24 oz. Roux  TO 1 Gallon Liquid = Heavy Sauce

Interesting History & Trivia:

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