Roux, or Brown Sauce

Ingredients

• 1 cup hot soup stock
• 1 teaspoon salt
• 1 saltspoon pepper
• 1 teaspoon lemon juice
• 1 teaspoon chopped onion
• 1 tablespoon butter
• 1 tablespoon flour

Method

1. 1

   In a saucepan, melt the butter and add the flour, stirring until smooth.

2. 2

   Gradually add the hot soup stock while stirring continuously.

3. 3

   Season with salt, pepper, lemon juice, and chopped onion.

4. 4

   Cook until thickened.

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 39. The excerpt below is the record exactly as published.

h teaspoon salt and a few grains white pepper. The high temperature conveyed by the fat quickly changes the flour into dextrin, which, being soluble, may be diluted with liquid and yet remain smooth and paste-like. If the flour or the fat be browned in this process, the product contains not only dextrin, but a product of dextrin, dextrin-caramel, which gives the brown color and slightly bitter taste to brown sauces. IV. What other method of cooking gives the brown exterior to starchy foods ? Explain the use and value of sauces and give something of their history. Have each pupil prepare white sauce, serving it with one vegetable. Other vegetables if in season may be substituted for any in the list, or the number may be restricted to three. Roux, or Broivn Sauce. — 1 cup hot soup stock, i teaspoon salt, ^ saltsxDOon pepper, 1 teaspoon lemon juice, 1 teaspoon chopped onion, 1 tablespoon butter, 1 tablespoon flour

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