Ingredients
The following ingredients have 4 Servings
- 1/4 cup butter ((or oil, fat drippings))
- 1/4 cup all purpose flour
- 1/8 tsp salt
- dash of white pepper
Instruction
- In a medium sauce pan melt equal parts butter and then the flour.
- Whisk the flour and butter together and allow to simmer on low to cook the flour.
- 1-2 minutes: The lightest (white color) roux will be slightly puffed. It can be used in white sauces like pepper sausage gravy or bechamel sauce. 3 minutes: The light (blond color) roux will be slightly puffed. It can be used in sauces like velouté (chicken stock plus roux). 5-6 minutes: A light brown (peanut butter color) roux is perfect for savory sauces or gravies. 10 minutes: Dark (brown color) roux is great for Creole and Cajun recipes.
- Add liquids like chicken of beef stock, milk or wine a little at a time while whisking until smooth after each addition. Add remaining seasonings in recipe and simmer a couple of minutes more.
