THE LAST APPRENTICE
Sauces
Written: Aug 15, 1999 4:02 PM: Morris Reef, Alaska
This is a basic ingredient in many dishes in this cookbook. This is know as a Blonde Roux and should not be allowed to brown while cooking. For Cajun/Creole dishes or brown sauces this Roux can be cooked to a light brown color.
Ingredients:
| Butter |
1 lb. |
| Flour, all purpose |
3 cups |
Directions:
Melt Butter over medium heat in heavy sauce pan. Add flour 1 cup at a time stirring constantly until all the flour is smoothly combined. Continue to stir while cooking for five minutes. When cool transfer to storage container. Cover tightly and store in refrigerator until needed. This will keep for a few weeks if tightly covered.
To use re-heat amount needed in microwave or sauce pan. Add to liquid a little at a time until desired consistency is reached.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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