49. My first “ROUX”

My first “Roux” 1 thru 5

A “Roux” is something you can use as a “thickener” for anything you might be cooking… an alternative to a roux would be “cornstarch.”

1) Melt butter (slowly… do not let the butter “separate”).

2) Incorporate flower… slowly… to desired thickness. Cook to remove the chalky taste from the flower, it should smell like Almonds.

3) Roux should “stream” off the whisk, not “plop.”

4) Continue cooking until desired color is reached (i.e. Blond or white roux for Béchamel) or a DARK Roux for a more “dramatic” or richer look to your sauce.

5) Dark Roux.