Brown Roux is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce thickening of butter and flour mixed together as a roux that's fried until brown and can be used to both thicken and colour sauces and stews. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Roux.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROWN ROUX, a French Thickening for Gravies and Sauces.
525. INGREDIENTS.—6 oz. of butter, 9 oz. of flour.
Mode.—Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour—to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time.
Time.—About 1/2 hour. Average cost, 7d.
Note.—Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c.: the latter will be found far preferable to the ordinary flour for white sauces. A slice of bread, toasted and added to gravies, answers the two purposes of thickening and colouring them.
Modern Redaction
Ingredients:
180g butter
270g plain flour
Method:
Gently melt the butter in a pan. Scatter over the flour, a tablespoon at a time, stirring in to combine with the butter after each addition. Continue cooking gently, stirring constantly, until the roux has coloured a light brown. Cook carefully over low heat, otherwise the roux will burn and make your sauce bitter.
If desired, this thickening can be stored in a jar in the refrigerator, where it will keep for several weeks.
