Home › The Principles of Cookery › Roux, Brown

Roux, Brown

Dissolve half a pound of fresh butter, skim it well, let it stand for a minute, and pour it away from the impurities, which will settle to the bottom. Put the clear only part into a saucepan over a slow fire, and shake into it about seven or eight ounces of fine flour, or as much as will make a thick paste. Stir constantly, and heat the preparation slowly and equally until it is very thick and of a bright brown colour. Put it into a jar, and stir a spoonful into soup or gravy as it is needed. A tea-spoonful will thicken half a pint of gravy. Roux may be mixed with hot or cold stock. If cold, stir it over the fire till it boils; if hot, moisten the roux gradually with the stock, and off the fire to keep it from lumping.