This thickening agent is good for liquids like gravies. The difference is that the dark sauce is cooked until it turns brown. There are two different rouxs: light and dark. A ratio of this thickening agent to the sauce you are making is 4 ounces of roux for every quart of liquid. Roux: Using a saute pan, equal amounts of clarified butter and flour are placed in the pan. Adding cheese to the sauce makes for a great cheddar cheese sauce, as well. This sauce is a great base for biscuits and gravy. You can also add your own preference of spices to the mixture. Strain. If it isn’t thick enough, just let it continue to simmer. If you think it is too thick, you can thin the sauce out by adding more milk. The sauce should be at least thick enough to easily coat the spoon. Let the sauce simmer for about 30 minutes. Whisk roux and milk together. Make sure the mixture does not get too hot. Heat milk to simmer in a separate pan.Īdd the roux to the simmering milk.
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