Cookbook:Roux: Difference between revisions
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# Melt the butter in a sauce pan over medium heat then combine flour. |
# Melt the butter in a sauce pan over medium heat then combine flour. |
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# Mix well and cook to desired consistency. |
# Mix well and cook to desired consistency. |
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== Oven-Made Roux == |
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Some people find it easier to finish a roux in the oven so as not to burn it with direct heat. |
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'''Ingredients:''' |
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#3 cups peanut oil |
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#4½ cups flour |
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'''Procedure:''' |
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Preheat oven to 400 degrees. Heat the oil in a skillet for 10 minutes on medium-high. Stir constantly for 15 minutes until roux starts to brown. Place the skillet in the oven and cook for 1 hour stirring every 15-20 minutes. Reduce heat to 350 and cook for an additional stirring every 15-20 minutes until your roux reaches the desired doneness. The roux may be stored in the freezer in an airtight container indefinetely. |
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== Notes, tips and variations == |
== Notes, tips and variations == |
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