Recipes > Miscellaneous Recipes > Roux



  • 8 ounces of butter
  • 9 ounces of flour


Every French chef keeps three kinds of what he calls roux on hand, ready for making meat and fish sauces. These are made by cooking together the butter and flour. That intended for use with brown meats is stirred together till it becomes a medium brown in shade; white roux is cooked only sufficiently to banish the raw taste and not allowed to color, while pale roux is kept over the fire just long enough to attain a deep cream color. These are mixed with milk, soup stock, water or gravy as the case may be when a sauce for fish, meat or vegetables is needed.


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Twenty-four Little French Dinners (1919).

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