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Brown Roux Recipe
Total time: less than 15 minutes
Preparation time: 2 minutes
Cooking time: 9 minutes
Difficulty: Easy
Chef's Note
Roux is an essential element of sauce-making. It acts as a binder and thickener. There are dark, blond or light roux, depending on their purpose.
Dark roux is used to thicken brown sauces and beef and game stocks.
Roux will keep for several days in the refrigerator.
Ingredients
For thickening 1 liter (4 cups) of liquid
- 60 g (1/4 cup) clarified butter
- 60 g (2 oz.) flour, about 1/2 cup
Method
- In a heavy saucepan, melt the butter until it begins to foam.
- Off the heat, add the flour all at once. Blend well, stirring constantly until the mixture comes away from the bottom of the pan.
- For brown roux, continue cooking gently for 8 minutes until it turns an even dark brown.
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