|For The Distinctive Epicurean and Wine Enthusiast
1 cup all purpose flour
1 cup butter
1. Add butter to a frying pan preheated on low.
2. When the butter is melted, whisk in the flour.
3. Add flour in stages in case it gets too thick.
After about 5 minutes, you'll notice a nutty aroma.
Set the roux aside at room temperature before using.
A mixture of flour and fat that, after being slowly cooked
over low heat, is used to thicken mixtures such as soups
and sauces. There are three classic roux — white, blond
and brown. The color and flavor is determined by the
length of time the mixture is cooked. Both white roux and
blonde roux are made with butter. The former is cooked
just until it begins to turn beige and the latter until pale
golden. Both are used to thicken cream and white sauces
and light soups. The fuller-flavored brown roux can be
made with butter, drippings or pork or beef fat. It's cooked
to a deep golden color. Roux can be made by whisking
an equal amount of flour to a pre-heated same amount of
fat (oil, butter, beef fat or pork fat), whisk well on medium
heat to desired color.
|Private Wine Society
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