Difference between revisions of "Roux"

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Revision as of 17:25, 1 July 2006 (edit) MethylTryptamine (talk \| contribs)		Latest revision as of 06:11, 15 August 2008 (edit) (undo) Brnai (talk \| contribs) (Redirecting to Sauces#Roux)
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−	~~From~~ [~~http://www.newitalianrecipes.com New Italian Recipes~~]:	+	#REDIRECT [[Sauces#Roux]]
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−	Roux – A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.