![]() This deep dark brown thickener is almost black in color. It is perfect for making gravy, and it should reach this level after 5 to 6 minutes of cook time. Īt this stage, it will be very thick and have a color similar to peanut butter. ![]() It requires cooking for 3 minutes and is used to make lighter sauces like velouté or the gravy for Salisbury steak. It it used to make sauces like sausage gravy or a bechamel sauce, and it’s the perfect thickener for homemade mac and cheese.Ī blond color roux has a puffy looking appearance as well. White roux should be slightly puffed after just 1 to 2 minutes of cooking.
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