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In Cookery

Roux is used for thickening soups, sauces, and gravies, and may be brown, white, or fawn colour.

Brown Roux is made with equal quantities of butter and fine sifted flour; melt the butter, then stir in the flour gradually, and let it cook from 12 to 15 minutes, stirring all the time, for it must be as smooth as velvet, and it must be cooked until it is a nut-brown colour.

White Roux is made just in the same way, only it is not allowed to colour at all, and Fawn Roux must colour but slightly. One tablespoonful of Roux will as a rule thicken one pint of liquid..

It is best to let the Roux cool before stirring it to the stock or sauce. Roux will keep for some time, and must be put into jars.

A Liaison is a thickening made with yolks of eggs and milk or cream, or with roux, or with kneaded butter and flour, and is used to thicken white soups and sauces. Sauce thickened with