BROWN ROUX, a French Thickening for Gravies and Sauces

Ingredients

• 6 oz butter
• 9 oz flour

Instructions

1. Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour;
2. 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.
3. Pour it in a jar, and keep it for use: it will remain good some time.