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Sugar roux

  • 25 g Unsalted Butter
  • 10 g Sugar
  • 40 g Flour
  • 15 g Red Wine
  • 120 g Water, cold
  • Seasoning
    • 1/4 t Medium-Grain Salt
    • 1 Bay Leaf
    • 4 Juniper Berries
    • 1 t White Vinegar (optional)
    • 1 T Sour Cream
Substitutions

Substitute 1 tablespoon gin for juniper berries.

  1. Cook sugar roux. Melt butter in frying pan over medium heat. Add sugar to pan. Mix. Cook 2 minutes, stirring every 30 seconds, until brown. Add flour. Mix evenly. Cook 3 minutes, stirring every 60 seconds, until golden brown. Add wine and water. Mix evenly.
  2. Season. Remove from heat. Stir in seasonings until evenly mixed.

  1. Arlena. "German Sauerbraten Recipe.". Bavarian Kitchen. 26 December 2009. ↩