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Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.

The Martha Stewart Show, March 2010, The Martha Stewart Show, March 2010

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Recipe Summary

Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0