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January 1, 2013 By Living Lyme

Basic Roux
2015-09-16 16:44:20
A Roux is used as a thickening agent for sauces, soups, etc... It is a handy tool to have in your pocket!
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Ingredients
  1. 4 Tbsp. Coconut or Whole Grain Buckwheat Flour
  2. 4 Tbsp. Butter or Ghee
  3. (equal parts flour to fat)
Instructions
  1. Melt butter in a small saucepan.
  2. Slowly whisk in flour.
  3. Continue to whisk until the Rue is thickened and it begins to lose its floury smell. It starts to smell more nutty.
  4. Do not cook on too high a heat or it will burn.
  5. The longer you cook it, the darker it gets.
By Living Lyme's Kitchen ©
Adapted from culinaryarts.about.com
Adapted from culinaryarts.about.com
Living Lyme http://www.livinglyme.com/

Filed Under: Sauces

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