- Yield 3 Servings
- Level Medium
A French base sauce useful for making sauces, and for thickening soups or gravies
Ingredients
- 1/4 cup butter
- 5 tablespoons flour
Brown Roux
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Directions
- 1. Melt butter, add flour and cook over very low heat, stirring constantly, until mixture is color of light mahogany.
- 2. To make roux to thicken 2 quarts stock use 1 cup butter and 1 1/4 cups flour.
