Using Roux for Tuna Noodle Casserole

Video Transcript

"On behalf of Expert Village I'm Laura Banford. And I'm going to show you how to make an updated Tuna Noodle Casserole. Now where going to make our Roux. We've already diced our shallots and our garlic and I've heated some butter in the pan. A Roux as I told you before is a combination of fat in this case butter and flour, but to really make it delicious. The butter is starting to bubble. Where going to add some aromatics, we have shallots hear that sizzle, and garlic, where going to saut? that lets turn that up a little. Saut? that in the butter that?s going to flavor the butter and flavor the whole sauce, let that cook for a minute, where going to add salt and pepper. Flavors just basic good technique. Put my oven on get that going, okay now a Roux could be any color could be blonde anywhere from blonde to dark dark brown depending on what kind of flavor you want. We want to see this butter get a little bit brown. What it starting to do where going to add our flour, about 3 table spoons of butter and about 3 table spoons of flour. Where going to whisk that in, and when we come back where going to finish our sauce see you then."