Description
This simple preparation is used to make the Sauce Espagnole, which is used on its own and in other sauces, and the brown roux is also used in other beef-stock based sauces of great elegance.
Region
Yield
16 ounces
Preparation time
5 minutes
Ingredients
8 oz Clarified Butter
9 oz white flour
Instructions
Combine in a heavy pot and stir over low heat until the roux is a pale brown and gives off a slightly nutty aroma. Do not cook it beyond this point, or it will lose its thickening ability.