ROUX

HOW TO MAKE A ROUX

USE 

AMOUNT REQUIRED OF BUTTER 

AMOUNT REQUIRED OF FLOUR

HEAT BUTTER IN 4 QUART SIZE POT

ADD FLOUR SLOWLY WHILE SIRING WITH A WIRE-WHIP 

TURN UP HEAT - 

YOU MUST KEEP SIRING OR ROUX WILL BURN 

COOK TILL ROUX TURN LITE BLOND - ABOUT 5-10 MINUTES
LET THE ROUX COOL DOWN
ROUX MUST BE COOL & SOUP HOT FOR BEST RESULTS

ROUX

HOW TO MAKE IN OVEN

MAKES 2 1/8 #

HEAT OVEN TO 350 DEGREES

ADD TO 9X13 CAKE PAN

1 1/8       #     BUTTER   OR 1# & 1/2 STICK OF BUTTER

PLACE IN OVEN UNTIL BUTTER IS MELTED

ADD & COMBINE WITH FORK OR WIRE-WHIP

1       #     OR ABOUT 3 ½ CUPS FLOUR

PLACE IN OVER FOR 15 MINUTES

STIR & RETURN FOR 15 MORE MINUTES

STIR & RETURN FOR 15 MORE MINUTES

TOTAL TIME IN OVEN 45 MINUTES

REMOVE FROM OVEN, STIR & LET COOL TO ROOM TEMPERATURE.

BREAK UP & PLACE IN STORAGE BAG IN REFRIGERATOR FOR FUTURE USE

THIS IS THE EASIEST WAY TO THICKEN SOUPS, GRAVY, ETC.
USE ABOUT 4 1/2  OZ OR 1 CUP OF ROUX TO THICKEN 1 QUART OF GRAVY.

TO INCORPORATE ROUX JUST ADD THE AMOUNT YOU NEED (BUTTER + FLOUR WEIGHT)  TO THE SOUP A LITTLE AT A TIME & STIR WITH WIRE WHIP UNTIL BLENDED THEN BRING TO BOIL & SIMMER, STRING OFTEN, FOR 10 MINUTES.

HOW TO INCORPORATE A ROUX

BRING SOUP TO A BOIL
ADD 1-2 QUARTS OF SOUP TO ROUX POT
STIR WITH WIRE-WHIP UNTIL SMOOTH
RETURN ROUX MIXTURE TO SOUP & STIR UNTIL BLENDED & SOUP RETURNS TO A BOIL & SIMMER, STRING OFTEN, FOR 10 MINUTES.

 SOUP MUST COME TO A BOIL TO THICKEN