Ghee Roux
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
Ingredients
32
Original recipe yields 32 servings
Directions
Nutrition Facts
Per Serving:
70 calories; protein 0.4g; carbohydrates 3g; fat 6.4g; cholesterol 16.4mg; sodium 0.2mg. Full Nutrition