Roux Shortcut

Cooking How-To, How-To
on November 16, 2011
Gumbo
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/11/23474_seafood_gumbo_h_1.jpg?w=150

To make a roux, toss a couple of tablespoons of butter in a small sturdy skillet and melt over medium-low heat. When the butter is melted but not yet browning, start stirring in flour, mixing with a wooden spoon until the mixture is thick, pasty and begins to brown. When done, store the mixture in an airtight container or freeze in tablespoons-sized portions until ready to use, and temember: the darker the roux, the more flavor it will add to whatever you're using it in.

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