Le roux brun dark roux binding basis for dark sauces and soups Recipe
Le roux brun (dark roux) binding basis for dark sauces and soups , Le roux brun (dark roux) binding basis for dark sauces and soups ingredients , Le roux brun (dark roux) binding basis for dark sauces and soups preparation,Le roux brun (dark roux) binding basis for dark sauces and soups recipe
Recipe Ingredients for Le roux brun dark roux binding basis for dark sauces and soups
Le roux brun dark roux binding basis for dark sauces and soups ingredients:
| Amount | Ingredient |
|---|---|
| 50 g | Butter |
| 40 g | Spelt flour |
| 20 g | Wheat flour type 1050th |
Le roux brun dark roux binding basis for dark sauces and soups Recipe Directions
Le roux brun dark roux binding basis for dark sauces and soups preparation:
Place the flour on a baking sheet, place on a baking sheet and spread evenly. Browned in the oven at 200 ° C so long to bake it. This takes approximately 20 minutes.
Heat the butter so far that it is clear. Stir in the flour and stir to form a compact mass. Take care that the temperature is too high. The mass must be roasted at least 15 minutes stirring regularly. In between, possibly ever again take the pot off the stove, so it does not burn. It will only be roasted.
After 15 minutes the roux can be immediately used for soups or sauces. But you can also let it cool completely and packed airtight in the refrigerator up to 4 days.
Thus, one can produce the labor-intensive step well in advance or do some time if you cook a lot of soup and sauce, the roux also stock, with correspondingly greater amount.
The roux is used always cold and poured with stirring the hot liquid. The stated amount sufficient to thicken 1 / 2 liter or 1 liter of soup sauce. The roux always use at the beginning of the cooking process. The longer they cook, the more the flour taste disappears.
