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Basic Roux

Author
JWU College of Culinary Arts

Yield
6 ounces

Recipe ID
C01117

Ingredients
US standard
3 ounces
All-purpose flour
3 ounces
Preparation
  1. Gather all the ingredients and equipment.
  2. Weigh the clarified butter needed and place into a small russe (sauce pan).
  3. Heat clarified butter in the russe (sauce pan) over moderate heat.
  4. Add flour to the warm clarified butter using a small wire whisk or wooden spoon, mix thoroughly until you reach the desired consistency.
  5. For White Roux (Roux Blanc): Stirring constantly, cook over low heat for approximately 3 -5 minutes. Should be light beige in color.
  6. For Blond Roux (Roux Blond): Stirring constantly, cooking over low heat for approximately 6 - 10 minutes. Should be golden in color and have a light hazelnut odor.
  7. For Brown Roux (Roux Brun): Stirring constantly, cooking over low heat for approximately 15 - 20 minutes. Should be light or deep brown with a rich nutty odor.