Brown Roux from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
In making the roux, which is the foundation of a Fancy Sauce, melt the tablespoonful of butter slowly, and add gradually the flour, sprinkling it in and stirring constantly, till every portion is a...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- A Tablespoonful of Butter
- A Tablespoonful of Flour
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
White Roux from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Piquant Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Brandy Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Recipe to Make a Roux
lacajunbayou.com
White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Veloute Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Butter Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com