BROWN ROUX, a French Thickening for Gravies and Sauces

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--6 oz. of butter, 9 oz. of flour.

Mode.--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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