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Butter Roux
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| From: |
Marie-Thé, Quebec, Canada
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Comments: |
For a bechamel sauce, use 5 1/2 ounces [165 mL] roux for 4 cups [1 L] milk.
This recipe should yield 1 1/2 pounds [680 g] roux after cooking; if too heavy, roux is not cooked enough - if too light, it is over cooked.
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Servings: |
1 1/2 pounds [680 g] butter roux
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| Ingredients | Preparation |
- 2 pounds [900 g] butter
- 2 pounds [900 g] flour
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- Melt butter into a clean casserole over low heat.
- Sift then add flour to melted butter, mixing well using a wooden spoon.
- Cook on back burner, over low heat, for at least 40 minutes, stirring often.
- Take away from heat.
- Leave to cool stirring often to avoid separation.
- Transfer into a container, leave to cool completely.
- Keep refrigerated, covered.
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