Directions
- In a heavy bottom saute pan, melt butter over medium high heat. Using a wooden roux spoon, add flour, stirring constantly until flour becomes light brown.
- You must continue stirring during the cooking process, as flour will tend to scorch as browning process proceeds. Should black specks appear in the roux, discard and begin again.
- This volume of roux will thicken three cups of stock to sauce consistency.
Serving Suggestions: not served along
Additional Comments: used to thicken stews and some tomato sauces
Ingredients
1/2 Cup Butter1/2 Cup Flour
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