WHITE ROUX
Instructions:
- 4 tablespoons of pan drippings and/or butter
- 6 tablespoons flour
- Heat fat or over medium high heat. Add flour all at once whisking vigorously.
- When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
- Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
- Roux can be used immediately to thicken a liquid that is at or below room temperature.
- To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
- Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
- Yield: Enough roux to thicken 1 pint of liquid.
- Recipe can be doubled or tripled.