Roux Recipe
Do cook the flour in this Roux recipe, otherwise there are chances that you will find it gritty tasty. For the past 10 years this Roux recipe is the one that I have resorted to for making Roux. Works any day!
Summary
Ingredients
1/2 pound butter or margarine
2 cups flour
1 teaspoon salt
1/2 teaspoon pepper
Directions
Melt the butter in a heavy skillet.
Sift flour, salt, and pepper together.
Stirring constantly, work the dry mixture into the melted butter.
The mixture (roux) should have the consistency of a custard pudding.
Let it simmer on Low heat for 45 minutes until it's well cooked.
Store in an air-tight jar or can (I make 3 pounds of roux and store it in a Crisco can) in the refrigerator.
When thickening gravies or stews, add this roux to the boiling juice a tablespoon at a time until the thickness satisfies your taste.
Sift flour, salt, and pepper together.
Stirring constantly, work the dry mixture into the melted butter.
The mixture (roux) should have the consistency of a custard pudding.
Let it simmer on Low heat for 45 minutes until it's well cooked.
Store in an air-tight jar or can (I make 3 pounds of roux and store it in a Crisco can) in the refrigerator.
When thickening gravies or stews, add this roux to the boiling juice a tablespoon at a time until the thickness satisfies your taste.
