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- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
- Version: 2 [other versions]
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Roux
Instructions
Melt the butter in a saucepan medium heat. Whisk in the flour 1 tablespoon at a time and cook, whisking constantly, until the roux is thick and forms a ball, for about 4 to 5 minutes.
Remove from the heat or incorporate some immediately into a dish you’re preparing. If you prefer, allow the roux to come to room temperature and refrigerate it, covered, for a week or two.
Yield: about 3/4 cup
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 cup all-purpose flour
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