Making a roux
2
Tbsp
Butter, Salted
1⁄4
cup
White All-Purpose Wheat Flour
2
cups
2% Milk
Prep Time:
5
Cooking Time:
5
- Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.
- For a blonde roux, allow it to cook a minute or so.
For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.
- Add cold liquid a little at a time while whisking until smooth after each addition.
- Add remaining liquid and seasonings, simmer a couple of minutes.
Recipe Notes
This roux recipe will mix well with about 3 cups of liquid and produce a medium consistency sauce. Start with less liquid and add more until you reach the desired consistency for your sauce.