![]() ![]() Blond roux has an off-white color you could call eggshell and a buttery flavor.You only cook this roux long enough to eliminate the flours raw flavor, about 2 to 3 minutes. Youll find it in recipes for white sauce and soups. White roux is the most common and has the most thickening power. ![]() They all contain the same ingredientsequal parts flour and fatbut the colors differ based on how long you cook the mixture. There are four types of roux: white, blond, brown and dark. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency. ![]() Pour cheese sauce over top, stirring to combine.
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