Recipe courtesy of Alton Brown
Show: Good Eats
Total:
5 min
Cook:
5 min
Yield:
Enough roux to thicken 1 pint
Level:
Easy

Ingredients

  • 4 tablespoons of pan drippings and/or butter
  • 6 tablespoons flour

Directions

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.

Categories:

IDEAS YOU'LL LOVE

Grilled White Perch Puttanesca

Recipe courtesy of J Chef Joe

Red, White and Blue Burger

White Pizza

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV