White Roux

In making white roux, equal quantities of butter and flour are stirred in a stew pan over a slow fire for 10 or 15 minutes, but without allowing the roux to take any color. If for immediate use, the roux must cool slightly be fore adding the liquid.

Fawn Roux

For a fawn or blonde roux, take equal quantities of butter and flour, and cook slowly over the fire or in a cool oven until the mixture acquires a pale fawn color.

Brown Roux

This third variety is usually called "stock roux," because where roux is being constantly used, a large quantity of it is made and kept in stock. The proportion of butter and flour are the same as for white and fawn roux. The nut-brown color is obtained by a long, slow process of frying or roasting, during which much of the flavor, characteristic of well-made brown sauce, is developed.

Egg Liaison

This thickening is composed of yolks of eggs beaten up with a small quantity of cream, milk, or white stock. The sauce to which this liaison (or thickening) is added must require no further cooking. One or two tablespoonfuls of hot sauce should be mixed with the eggs and cream, and the whole then strained into the sauce, which should be just below boiling point. To remove the raw taste of the eggs, it is necessary to cook and stir the sauce by the side of the fire for a few minutes, but it must not be allowed to boil, or the eggs may curdle.

Butter And Cream Liaison

When butter and cream are employed for thickening, they are added in equal proportions to the sauce just before serving; reheating would spoil the flavor of the sauce.

Kneaded Butter Liaison

This form of liaison is exceedingly useful when no roux is at hand, and a little additional thickening is required. Butter will absorb about its own weight in flour, and the two are kneaded together on a plate until all the flour is absorbed, or, in other words, thoroughly moistened by the butter. This liaison should be added to the sauce in small portions and stirred until it is smoothly mixed with it.