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Chef Don's
Favorite Miscellaneous Recipes
Roux
Yield: 8 oz.
4 oz. Butter
4 oz. Flour
Melt butter in a pan over medium heat. Stir in flour. Stirring constantly, cook roux for 5-10 minutes
to rid the roux of the “raw” flour flavor. This is known as a white or pale roux. Cook an additional 3-4
minutes for a blonde roux. Continue cooking until the roux has turned dark brown and has a nutty
aroma for a Brown or Cajun Roux. Use immediately or refrigerate until needed. |
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