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Wednesday, March 11, 2009

Tip Of The Day: Roux Made Easy!

Roux is used as a thickener. Basically two ingredients Flour and Butter or Oil.

If you are making soup and need to thicken the broth that has one to one and a half quarts of liquid. Take 8 tablespoons butter melt in saute or fry pan. Add one cup flour all at once. Whisk and cook for three minutes. This removes the raw taste of the flour.

Add a cup or so of hot broth and whisk (this prevents lumps). Add roux into your soup, stir to thicken.

If you need to thicken some sauce for meat or gravy: Use the drippings from the fry pan, add butter or oil if needed, add 1/4 cup flour, whisk and cook for 3 minutes (if making a larger amount of gravy use the recipe above). Add one can of broth whisk together and simmer for a couple minutes to reduce if needed. Season as you go with salt and pepper. Top with parsley.

If you have added too much flour you can thin it out by adding more broth a little at a time until desired thickness.

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