Learn the simple steps to make a mixture of ru from butter and flour – it will give your soups and sauces depth, bright color, and most главное, вкус блюда гамбо. 
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Contents
Recipe:
Шаг 1: белая ру
Melt the butter over medium-low heat. Then add муку.Пропорции: возьмите2 parts fat (refined butter, butter and / or melted fat) and 3 parts flour. 
Шаг 2: смешивайте муку и масло
Stir the mixture constantly for even cooking. wooden spoon, making the movement in the form of a figure eight. 
Шаг 3: использование смеси
After 3-5 minutes you will get a light ru, which should be slightly lush. Use it for white sauces, such as pepper gravy or bechamel sauce for pasta with cheese. 
Шаг 4: коричневая ру
For the perfect gravy, you need brown ru, so cook the mixture is a little longer. It takes time and patience – just keep stirring. After about 6-7 minutes. the mixture will get slightly nutty aroma and pale brown color. 
Шаг 5: темная ру
If you continue to cook even longer, about 8-15 minutes, then get a dark ru. It is great for kajun dishes and Creole cuisine. The longer the ru is cooked, the weaker it will be properties as a thickener. 
Шаг 6: остудите
Regardless of the type of ru, it needs to be allowed to cool slightly before adding liquids like broth or milk. Intervene ingredients with a whisk and simmer over the fire until desired densities. Recipes where ru sauce is used: Creole GamboGambo with Turkey and HamGambo with TurkeyIrish Stew from Ballylimo Recipes with similar ingredients: flour, butter, lard
