French Thickening, or Brown Roux

Ingredients

• 0.5 pound good butter
• 7 ounces fine dry flour

Instructions

1. Dissolve half a pound of good butter over very gentle heat.
2. Draw it from the fire, skim it well, and allow time for it to settle.
3. Pour it gently from the sediment into a very clean frying-pan and place over a slow but clear fire.
4. Put about seven ounces of fine dry flour into a dredging box.
5. Add the flour gradually to the butter, shaking the pan often as it is thrown in.
6. Keep the thickening constantly stirred until it has acquired a clear light brown colour, cooking very slowly and evenly.
7. Pour the finished roux into a jar.
8. Stir a spoonful or two into boiling soup or gravy as needed.