269 Roux for white sauces*

Zagotovka masla s mukoju dlja belykh sousov


Bring to a boil 1 lb fresh Finnish butter, let it stand, and pour off the clear oil into a saucepan. Pour 2 glasses flour into the oil, stirring with a spoon, bring to a boil several times, and pour into a glazed pot. Store in a cold place and use as necessary for white sauces. For a sauce for 6 persons, use about 2 full spoons.

*La Varenne published in 1651 the earliest French recipe for a roux, a mixture which he advised making in quantity so that it would be available as needed. He cooked the flour in pork fat rather than butter, added onions, and then stored the mixture in an earthen pot. (Wheaton, Savoring the Past, 116.)