What is the ratio of butter to flour in a brown roux?

Equal parts by weight - the same weight of butter as flour.

How is the roux browned?

Butter and flour are browned slowly together in a cast-iron pot until the mixture turns brown. Low heat and steady stirring let the flour take on color and a nutty flavor without burning.

What is brown roux used for?

It is a basic sauce base for brown sauces, where it provides both thickening and color/flavor.

Where does the recipe come from?

From Henriette Schonberg Erken's "Stor kokebok" (1914), page 332.

Brown Roux

Name: Brown Roux
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 50 g butter (equal weight of butter and flour); 50 g wheat flour

Brown roux: equal parts butter and flour browned together slowly in a cast-iron pot to a dark brown color. Used for brown sauces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)

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About the dish

The darkest of Erken's three rouxs, used for brown sauces and gravy-based sauces. The cast-iron pot holds an even heat and makes slow browning possible without scorching the flour.

How to make it

1
Combine butter and flour
Melt the butter in a cast-iron pot or heavy-bottomed saucepan and stir in the flour.
2
Brown slowly
Let the mixture brown slowly with constant stirring until it is evenly dark brown. Take your time - the roux must not scorch.

Changes from the original

Quantities are made concrete, and the method is divided into steps in modern Norwegian. The cast-iron pot is kept, but a heavy-bottomed saucepan can be used.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 332) → 1949 (korrekturlest, s. 367)~35% av teksten endretfjernetlagt til

~~Samme vegt smør og mel.~~ Til brun roux benyttes samme ~~vegt~~ vekt smør og mel, som langbrunes sammen i jerngryte.

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Frequently asked questions

What is the ratio of butter to flour in a brown roux?: Equal parts by weight - the same weight of butter as flour.
How is the roux browned?: Butter and flour are browned slowly together in a cast-iron pot until the mixture turns brown. Low heat and steady stirring let the flour take on color and a nutty flavor without burning.
What is brown roux used for?: It is a basic sauce base for brown sauces, where it provides both thickening and color/flavor.
Where does the recipe come from?: From Henriette Schonberg Erken's "Stor kokebok" (1914), page 332.

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