13 Brown Roux


  • 500 g (1 lb 2 oz) clarified butter
  • 600 g (1 lb 5 oz) sifted flour



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.