White sauce ru recipe | Grand Culinary - ReCiPes
Photos - Alton Brown

Recipe author – (Alton Brown) – TV presenter, famous chef, culinary writer, actor, cameraman

Stock Foto White sauce ru

This is a traditional French french fried flour and fat mixture that is used to thicken many sauces and gravy. In cooking, you can use butter or, if available, melted fat. The mixture is sautéed over medium heat so that the ru does not darken and remains white. You can use immediately or store in the refrigerator (it will harden) and break off the necessary amount when preparing your favorite sauces.

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Time: 10 minutes.

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 4 tbsp. l melted fat or butter
  • 6 tbsp. l flour



Recipe preparation:

  1. Heat fat or butter over medium heat. Add all the flour at once, whisking the mixture vigorously. When the mixture begins to bubble, reduce the heat to a minimum and just stir. Cook until you feel the aroma of toasted meat, and then cook for another 2 minutes, stirring occasionally.
  2. Ru can be used immediately to thicken a liquid at room temperature or lower. To thicken a hot liquid, cool to room temperature or refrigerate.
  3. Tightly sealed ru can be stored in the refrigerator for up to one month. Just chip the pieces and use as needed.

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