Blond roux

Yield: 1 servings

Measure Ingredient
8.00 tablespoon unsalted butter -; (1 stick)
1.00 cup flour

In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until roux thickens to form a ball. This recipe yields about ¾ cup.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000

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