White Roux

Roux Blanc

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • Broth, or Boiling Water

Method

The white roux is made exactly like the Brown Roux, only that the butter and flour are put simultaneously into the saucepan, and not allowed to brown. It is then moistened with a little broth or boiling water, and allowed to boil a few minutes, till thick. The White Roux is the foundation of all White Sauces, or those containing milk and cream. It is also used in nearly all purees. In the Sauce Veloutee it should be colored.