Blonde Roux and Sauces

By: Prepared by: Chef Yancy

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

Roux

1 cup butter

1 cup flour

Quick Sauces Using Roux

1 quart water

1 1/2-2 Tbsp. chicken or beef stock

Roux

Salt, pepper, garlic to your taste

Directions

Roux

1. On medium flame in medium skillet melt butter. When butter is melted add flour while stirring together thoroughly.

2. Cook until a golden blonde color approximately 5-8 minutes.

3. Let cool, add to thicken and make your favorite gravies, sauces, and soups.

Quick Sauces Using Roux

1. Boil water add chicken or beef base depending on what you are making and dissolve in water, add roux whisking as you add remember don't add to much add a little at a time to thicken to consistency you wish to have, as roux heats it gets thicker.

2. Cook for 3-5 minutes or until roux is cooked into sauce, gravy, or soup. Add your seasonings to your taste.

Chefs Tip

Add onions, mushrooms, red wine and heavy cream to the sauce and you will have a hit success with this topped over tender loin.

Yield: 2-3 sauces

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