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Sheila Lukins, Julee Rosso

Roux

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
A mixture of melted butter and flour cooked over low heat to make a base for thickening a sauce. Flour should always be cooked at least 2 minutes, stirring constantly, so the floury taste is eliminated.

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