|
2torial #0574:
Learn2 Make a
Roux (Continued)
 Cook to achieve the desired
color
This step determines the character of your roux.
In any case, the mixture should not smell of raw
flour. (Take a whiff of a bag of flour if you
aren't sure what raw flour smells like.) Keep the
mixture moving so it doesn't burn.
- White roux: barely beige; complete in
no less than five minutes.
- Blond roux: golden; usually complete
in 10 minutes.
- Brown roux: deep nut-brown; this roux
is often cooked from 45 minutes to 1 hour and
smells nutty and baked when it's done. Most
chefs use clarified butter (see Keywords)
when preparing a brown roux.
 Step
6
| 
