Roux

Technique

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Ingredients

Method

1. Combine fat and flour.
2. Cook slowly for 5 minutes.

Notes

• Margin ratio written above the line: 4 (fat) + 8 (flour) = 1 gallon of liquid. Units are not written; the Velouté line on the same page gives the roux as 8 oz per gallon.

White Sauces
4 + 8 = Gallon  (4 written over "fat", 8 over "flour")
Roux - fat + flour
cook for 5 minutes slowly

Also on this page: Inside cover (left): "Five" — Bechamel / Tomato / Veloute / Espanol / Hollindays (the 5 mother sauces).