Brown roux

Ingredients for Brown roux

Instructions for Brown roux

To prepare the Brown roux recipe, please follow these instructions:

The cooking time can not be specified as it depends on the amount of heat used. But slow cooking is best, as you avoid the proteins in the flour becoming hard, thus destroying the binding force of the sauce.

Due to the long cooking time, it is recommended to prepare brown roux in advance and store it in a refrigerator or freezer in metered portions.

It is important to use clarified butter, as the cheese dust that is always left in the butter is detrimental to the boiling of the roux.

Boiling is done by adding the flour to the clarified butter and boiling slowly under very low heat. The Roux is finished when it has a deep brown color and is completely smooth without being cloudy. The butter that separates from the roux when it has stood a little can be poured out and used again.