White 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 is not allowed to take on any colour and which can be used to thicken white sauces and stews. The full recipe is presented here and I hope you enjoy this classic British version of: White 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
WHITE ROUX, for thickening White Sauces.
526. Allow the same proportions of butter and flour as in the preceding recipe, and proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it colour. This is used for thickening white sauce. Pour it into a jar to use when wanted.
Time.—1/4 hour. Average cost, 7d.
Sufficient,—A dessertspoonful will thicken a pint of gravy.
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 very gently for about 1 minute, but do not allow the roux to colour at all.
If desired, this thickening can be stored in a jar in the refrigerator, where it will keep for several weeks. One dessert spoon of this roux can be used to thicken 600ml of white sauce or white gravy.
