Brown Roux

Ingredients

• 4 oz. of butter
• 4 oz. of flour

Method

1. 1

   Stir the butter and flour over a slow fire until they are a light cafe au lait color.

2. 2

   Must be done slowly to avoid burning.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 2. The excerpt below is the record exactly as published.

4 oz. of butter very slowly in an ab- solutely clean pan ; then sprinkle into this 4 oz. of fine, dried, sifted flour, a little at a time, stirring it till it forms a smooth, even, rather io GENERAL INTRODUCTION thick paste, which will take from 12 to 15 minutes. If, however, it is to be used at once, it only needs to be cooked from 8 to 10 minutes, as it gets the extra cooking when added to the sauce. It is a very useful thing to have by one, as then almost any white sauce may be made in a few minutes. Brown Roux. This is made exactly like the last recipe, except that the butter and flour are stirred over a slow fire until they are a light cafe au lait colour ; but this must be done very slowly, as otherwise the roux will burn, and become bitter. It can be kept just like white roux. VeloutS (Hot). Make a white roux with 2 oz. of flour

Cook this with the app: pantry check, scaling, and the assistant.