Recipes > Sauces & Spreads > Brown Roux, a French Thickening for Gravies and Sauces

Brown Roux, a French Thickening for Gravies and Sauces

Ingredients

  • 6 ounces of butter
  • 9 ounces of flour

Instructions

Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour — to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time.

Time: About 1/2 hour.

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Source

The Book of Household Management (1861).


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