Poaching liquid

By Chef

Makes 2 gallons

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Prepare a blond roux by melting the butter in a small pot over medium heat. Add the flour and stir until the mixture is smooth. Cook the roux, stirring constantly, until it is a golden straw color and has a slightly nutty aroma. Cool the roux to help prevent lumps when it is added to the hot liquid.

Bring the water to a boil in a medium-size pot.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

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