ROUX
Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Melt butter in a small saucepan over low heat. Whisk in flour and cook, stirring occasionally, for two minutes. Roux can be kept in an airtight container, refrigerated, for up to 2 weeks.
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