Roux (basic recipe)

The word roux is French and means red.

In the gastronomic field refers to a mixture of butter and flour did paint for more or less time depending on the needs.

It stands in a white roux (briefly), roux blond (cooked a bit more), roux Brown (terra cotta).

Coloring eye is checked, you cannot specify exact times.

The roux is used to make a soup or denser for better binding a sauce dish.

In both cases the food buy more flavor.

In a saucepan melt the butter and leave when it became Golden rain just add flour stirring quickly to avoid lumps.

Dilute the mixture by pouring cold stock wire and continue cooking for about 20 minutes, stirring occasionally.

Adjust salt and pepper.

If you want a less dense roux reduce to 30 g flour and butter, leaving equal the broth.

The cooking process is the same as shown above.