FULL RECIPE BELOW:
In the culinary industry a roux is the most commonly used thickener for sauces and without one we wouldn’t have 3 of our 5 mother sauces. The horror! It can also be one of the trickiest techniques to get down. So let us show you how to do it perfectly in this short cooking video!
1 cup clarified butter
1 ¾ cup flour
1. Melt one cup of clarified butter in a medium saucepan. Sprinkle some flour into the butter to test if it’s hot enough. If the flour bubbles, it’s ready.
2. When the oil is hot, slowly whisk in about 1 ¾ cups of flour. When all the flour is gone, a thick paste should be formed. Whisk constantly until the roux becomes smoother and thinner.
3. For a white roux, stir and cook for about 5 minutes after the last of the flour has been added. For a blond roux, cook for about 20 minutes, stirring constantly. It will be thinner than before. For a brown roux, cook and stir constantly until the color resembles a peanut butter like hue. It will be even thinner and the bubbling will be barely noticeable.
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