Chapter II · The Leading Warm Sauces · No. 20
20—Pale Roux
The quantities are the same as for brown roux, but cooking must cease as soon as the colour of the roux begins to change, and before the appearance of any colouring whatsoever.
The observations I made relative to brown roux, concerning the cohering element, apply also to pale roux.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 20, p. 18. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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