|
Blond Roux |
|
Yield:
to thicken 1 quart or 1 liter of sauce |
|
Ingredients |
U.S. |
Metric |
| For
sauce |
|
|
| Butter
or Fat |
2
ounces |
60
grams |
| Flour |
2 3/4
ounces |
80
grams |
|
|
|
| For
soup |
|
|
| Butter |
1
ounce |
30
grams |
| Flour |
1 3/4
ounces |
50
grams |
|
|
|
|
Procedure |
|
|
|
1. Melt the fat or butter
in a sauce pan |
|
2. Remove the pan from the
heat and stir in the sifted flour |
|
3. Cook the flour with the
butter or fat over a medium heat, but do not allow the roux or
butter to brown. Allow the roux to cook until you see the
starch granules swell which will help to eliminate the uncooked
flour taste in your soup or sauce |
|
4. Allow the roux to cool
before adding to liquid |
|
Never add hot roux to hot liquid as it will cook too
fast and cause lumps. |
