it's a flour and fat concoction. The first reference even provides a recipe.

ood Network: Recipes - White Roux
... White Roux, Recipe courtesy Alton Brown 4 tablespoons of pan drippings
and/or butter 6 tablespoons flour. Heat fat or over medium high heat. ...
www.foodtv.com/foodtv/recipe/0,6255,155,00.html - 23k - Cached - Similar pages

Food Network: Recipes - White Roux
... White Roux, > See this recipe on-air on 11/09/2002 at 9:00 PM ET. Recipe courtesy
Alton Brown 4 tablespoons of pan drippings and/or butter 6 tablespoons flour. ...
www.foodtv.com/recipes/re-c1/0,,155,00.html - 24k - Cached - Similar pages
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White Roux (Liaisons)
White Roux: Slowly melt the butter in a skillet, without browning it. ... Liaisons. White
Roux, Non-illustrated recipe. Time: 15 minutes. Difficulty: easy. You need: ...
www.meilleurduchef.com/cgi/mdc/l/en/ recettes/liaison/roux_blanc.html - 24k - Cached - Similar pages

Culinary Terms - W
... terms starting with letter W: Warming pan, Well, To whip, To whip up again, To Whisk
in Butter, To whisk, Whistles, To whiten, White roux, Wishbone, To work. ...
www.meilleurduchef.com/cgi/mdc/ l/en/apprendre/termes/w.html - 23k - Cached - Similar pages
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White Roux
... Chef John Folse' White Roux. Ingredients. 1/2 cup butter; 1/2 cup flour.
In a heavy bottom saute pan, melt butter over medium high heat. ...
www.globalgourmet.com/food/egg/egg0197/whitroux.html - 5k - Cached - Similar pages

?»??? ????????????White Roux
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myhome.naver.com/senegicook/recipe/ west/sauce/sauce~14.htm - 7k - Cached - Similar pages

[email protected]
... different purposes: White roux is usually made from clarified butter
and unbleached white flour, so it has a pale yellow colour. It ...
www.everything2.com/index.pl?node=roux - 27k - Cached - Similar pages

Kitchen Tips - Making Roux
... appearance. At this point, it will have lost some of its raw flour taste.
Some roux are cooked longer than this typical white roux. The ...
www.qhsalumni.org/recipes/tips/roux.html - 4k - Cached - Similar pages

Online Cooking Lessons Part 1 Page 4
... There are three types of roux: Roux Blanc (white), Roux Brun (brown) and
Roux Noir (black) with the white roux being the most widely used. ...
www.chefd.com/cook4.html - 7k - Cached - Similar pages

CuisineNet Digest: Basic French Sauces
... Béchamel: Add milk or cream to a white roux and voilà! ... Velouté: Mix a white roux
with white stock (light chicken or veal stock) and it becomes a velouté. ...
www.cuisinenet.com/digest/region/france/sauce.shtml - 15k - Dec. 24, 2002 - Cached - Similar pages