Roux Brun (Brown Roux — for 1 kilo)

Ingredients

• 500 grammes clarified butter
• 600 grammes flour

Instructions

1. Use clarified butter or purified fat, not whole butter or unpurified fat: the casein of butter, and the liquid in an unpurified fat, are harmful to the regular cooking of the roux.
2. Cook the flour in the fat over a heat that is moderate at first and then regularly progressive.
3. Conduct the cooking rather too slowly than too fast; no fixed time can be given, since it depends on the intensity of the heat used.