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re: Butter Rouxs
Posted on 3/14/10 at 8:26 am to AreJay
Posted on 3/14/10 at 8:26 am to AreJay
I only use a butter roux for cream sauces and crawfish etouffee,so I never brown them for these dishes. My rouxs are almost exclusively made with canola oil that holds up very well to a high heat,fast preparation. I've got too damn much ADD to stand for a frickin' hour in one spot.I'm finishing a roux to dark chocolate in 2 beers. 
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