Brown Roux Escoffier style (Roux Brun)
This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. Brown roux is a cooked mixture of clarified butter and flour used to bind dark sauces. Slow cooking changes the starch and gives the roux a light hazelnut colour without lumps or bitterness.
Servings
Ingredients
- 125 g clarified butter
- 150 g sifted plain flour
Instructions
- Melt the clarified butter over moderate heat.125 g clarified butter
- Add the sifted flour and stir until fully combined.150 g sifted plain flour
- Cook slowly, increasing the heat gradually, until the roux becomes smooth and light hazelnut brown.125 g clarified butter, 150 g sifted plain flour
- Use warm or cool completely and store until needed.125 g clarified butter, 150 g sifted plain flour
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