All ingredients
KIND · Pantry & Staples
unsalted butter
Bos taurus
IN ARABIC زبدة غير مملّحة
Churned cream, the fat half of every roux.
1CHEMISTRY1USED IN
unsalted butter
CHEMISTRY
1The characteristic compounds documented in this ingredient, plus any the library traces to it in a recipe. Not an exhaustive phytochemistry.
C₄H₈O₂
butyric acid
C₄H₈O₂
the butter in the roux
USED IN
1No.041
Japanese Curry
55 g · unsalted, for the roux
STEP 1 Roux: melt the butter in a skillet over medium-low heat, whisk in the flour, and stir until it turns the colour of peanut butter. Off the heat, stir in 3 tbsp of the Japanese Curry Powder and set the skillet aside.