Recipe courtesy of Alton Brown
Show: Good Eats
Print
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:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

White Sangria

Recipe courtesy of Chuck Hughes

White Chili

Recipe courtesy of Ellie Krieger

White Sangria

Recipe courtesy of Ellie Krieger

White Pizza

Recipe courtesy of Debi Mazar and Gabriele Corcos

White Sangria

Recipe courtesy of Dave Lieberman

On TV

So Much Pretty Food Here