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Brown Roux

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. 1

    Combine butter and flour

    Melt the butter in a cast-iron pot or heavy-bottomed saucepan and stir in the flour.

  2. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 332) → Modernised~93% of the text changedremovedadded
Samme vegt 50 g smør og mel. Til brun roux benyttes samme vegt (like vekt smør og mel, som langbrunes sammen mel). 50 g hvetemel. Smelt smøret i jerngryte. en jerngryte eller tykkbunnet kjele og rør inn melet.. La blandingen brunes langsomt under stadig omrøring til den er jevnt mørkebrun. Ta tiden til hjelp – rouxen må ikke svi.

Note on Modernised

Mengder er konkretisert, og fremgangsmåten er delt i trinn på moderne norsk. Jerngryte er beholdt, men en tykkbunnet kjele kan brukes.

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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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