Not sure where I learned this from, but using the clarified butter, ghee, sets it apart from every other roux out there. When pre-seasoning this roux for a specific purpose such as a bechamel sauce, gravy, or soup, letting it cool and sit for a bit before use really enhances the flavor of the dish. Cook until lightly browned for a nuttier flavor. Desired thickness really depends on dish requirements and amount of flour added; for a thinner roux, use less flour, for a thicker roux, use more.

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Recipe Summary

cook:
5 mins
total:
5 mins
Servings:
32
Yield:
2 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a small saucepan over medium-low heat for 2 minutes. Add ghee; cook and stir until melted, about 2 minutes.

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  • Whisk flour into the melted ghee. Cook and stir until fully absorbed and lightly browned, about 3 minutes.

  • Remove from heat; cool and refrigerate until needed.

Nutrition Facts

70 calories; protein 0.4g; carbohydrates 3g; fat 6.4g; cholesterol 16.4mg; sodium 0.2mg. Full Nutrition
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