Roux, White

Ingredients

• a cup of butter
• a heaping cup of sifted flour

Method

1. 1

   Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it.

2. 2

   Warm again slowly, add a heaping cup of sifted flour and cook slowly together without browning for twenty minutes.

3. 3

   Keep in a covered glass jar in a cold place and use as required for thickening sauces and soups.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 23. The excerpt below is the record exactly as published.

ROUX, WHITE Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it. Warm again slowly, add a heaping cup of sifted flour

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