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.