Prep Time:
Under 30 minutes

Description:
A roux is a thickening agent used for soups and sauces. It is made of equal parts butter and flour.

Instructions:
Once the Plugrá is melted, mix in the flour. Continue whisking until smooth. Allow the roux to bubble, but don’t let it burn. Cook for 3 minutes or until the roux is pale gold in appearance.

Prep Time:
Under 30 minutes

Description:
Clarified butter is a thicker, purer butter because the water and milk solids have been removed. Therefore it will not burn at high temperatures.
Clarified butter is best for sauces like Hollandaise or Béarnaise.

Instructions
Melt the Plugrá in a saucepan over low medium heat. Remove from heat and let stand for 5 minutes. It will separate into three distinct layers: foamy milk solids on top, clarified butter in the middle and milk solids on the bottom. Skim foam off top and disguard.

Slowly pour the clear, clarified butter into another container leaving the milk solids at the bottom of the saucepan. Keep clarified butter in airtight container and store in refrigerator for no more than one month.

If you are following a recipe that calls for just a bit of lemon juice and you don't want to waste the whole lemon, here's a good tip.Roll the lemon on a hard surface to break the membranes. Using a toothpick to pierce the skin, squeeze out the amount of juice needed. Stick the toothpick back into the same hole to close it. Break off some of the toothpick and place the lemon in a plastic storage bag to be used again later.

Instructions: Whisk the egg yolks in a metal bowl until they are pale yellow. Squeeze in the lemon juice. Add the salt and Tabasco.

In a separate pan, melt the Plugrá.

Make a double boiler by placing your pot over a boiling pot of water. In the double boiler, whisk the egg yolk mixture vigorously (don't scramble the egg) until the yolks have thickened and you can see the bottom of the bowl between strokes. Remove from heat and very slowly add (dribble) the Plugrá into the mixture and whisk until the Plugrá has thickened the mixture.

Instructions: Quarter the bananas by slicing the bananas in half and then slice each half lengthwise. Over medium heat in a heavy-duty saucepan, melt the Plugrá and incorporate the brown sugar until they begin to caramelize (2-3 minutes). Add the bananas and heat through. Then flame with rum.