If you like to thicken stuff with roux, here’s a tip that you may not have thought of.
It takes the same effort to make a lot of roux as it takes to make a little, so I make a pint at the time and keep it in a jar in the fridge. It stores for months if it lasts that long and it’s ready when you want it.
Bonus tip: I save up bacon grease and use it as the fat in all my roux. - one more subtle layer of flavor.
Jbo
It takes the same effort to make a lot of roux as it takes to make a little, so I make a pint at the time and keep it in a jar in the fridge. It stores for months if it lasts that long and it’s ready when you want it.
Bonus tip: I save up bacon grease and use it as the fat in all my roux. - one more subtle layer of flavor.
Jbo
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