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Light Roux

Light roux: equal parts butter and flour cooked over low heat or in a moderate oven until the mixture takes on a faint yellow color.

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

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About the dish

One of the three rouxes Erken describes in the section "Thickening for sauces". The light roux is used for sauces where a faintly golden color and a slightly nuttier character are desired.

How to make it

  1. 1

    Combine butter and flour

    Melt the butter and stir in the flour in a heavy-bottomed pot.

  2. 2

    Let it turn pale golden

    Let the roux cook over low heat, or stand in a not-too-hot oven, until it has taken on a faint yellow color.

Changes from the original

Quantities are made concrete (the original only states "same weight of butter and flour"), and the method is broken into steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 332) → 1949 (korrekturlest, s. 367)~26% av teksten endretfjernetlagt til
Samme vegt smør og mel. Til lys roux benyttes samme vegt vekt smør og mel, som koker over svak varme eller i en ikke for varm ovn, til rouxen faar får en svak gul farve.

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Frequently asked questions

What is the ratio of butter to flour in a light roux?
Equal weights of butter and flour – that is, the same number of grams of each.
How long and at what heat should the roux cook?
Over low heat, or in a not-too-hot oven, until the mixture takes on a faint yellow color. Figure on around 20 minutes in all.
How do I know the roux is done?
When it has taken on a faint yellow color. If it gets darker, it is no longer a light roux but a brown one.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 332.

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