13 Brown Roux

Preparation info
  • To make

    1 kg

    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) clarified butter
  • 600

Method

Preparation

Mix the butter and flour together in a heavy pan and place in a moderate oven to cook, stirring frequently until an even, light brown colour is obtained. When cooked, the Roux should have a smell resembling that of hazelnuts or baked flour and be without grains.