Difference between revisions of "Roux"
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From [http://www.newitalianrecipes.com New Italian Recipes]: | From [http://www.newitalianrecipes.com New Italian Recipes]: | ||
| − | 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. | + | Roux – A mixture of flour and butter [or sometimes oil] 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. |
Revision as of 17:28, 1 July 2006
From New Italian Recipes:
Roux – A mixture of flour and butter [or sometimes oil] 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.
