Tuesday, June 2, 2009

Classic Roux

Classic Roux
1 stick (.5 c) butter
4-5 T flour
Milk to desired thickness (I usually use at least a cup)
Salt and pepper to taste

1. Turn stove to medium-medium/high depending on how fast you want to make sauce.
2. Melt butter in pan.
3. Stir in flour to form paste.
3. Slowly stir in milk until desired thickness.

Now that's just the base. Here are some meals you can use it for:
Fettuccine Alfredo sauce: Add garlic and basil to taste. Serve over noodles.
Tuna Casserole: Add 2 cans of tuna and 1 cup of cooked peas. Serve over cooked egg noodles.
Chicken and Rice Casserole: Double sauce recipe. Add basil and parsley to taste, and 8oz cream cheese. Line the bottom of a 9x13 pan with cooked, shredded chicken. Sprinkle an ample amount of cooked rice over the chicken. Pour sauce over chicken and rice, toss together. Bake, uncovered, at 350* for about 20-25 minutes, or until sides are bubbling. Optional: After about 15-20 minutes in the oven, sprinkle crushed croutons or corn flakes over casserole for an added crunch.

(I used whole wheat flour for this sauce.)

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