Hello There Friends, Today I have an important video for the future of this channel! How to Thicken any Soup, Stew or Sauce! I’m going to demonstrate the perfect technique on how I make a Roux that you can leave on the counter for months at a time! Use this Roux to help you thicken ANYTHING! Let me know what you think in the comments below!

RECIPE LINK: Clarified Butter and Flour!
Preheat oven to 250F/121C
1 cup of clarified butter https://www.youtube.com/watch?v=C8ReU5s4i0k
2 1/2 cups all purpose flour (always make sure to weight your flour if you decide to make more or less that 1 cup of butter)
In a sauce pan, bring it to boil and transfer it to a baking dish for 3 hours. Turn oven off and let it rest in a closed oven for a minimum of 12 hours!
You can keep at room temperature for 3 months, in the fridge at least 6 months and 17 years in the fridge 😊
To use it to thicken any recipe, just add a little bit first to see how much you really need it will work almost immediately. But if the recipe has no fat it may take a few more seconds to thicken.

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