Chapter II · The Leading Warm Sauces · No. 21
21—White Roux
Same quantities as for brown and pale roux, but the time of cooking is limited to a few minutes, as it is only needful, in this case, to do away with the disagreeable taste of raw flour which is typical of those sauces whose roux has not been sufficiently cooked.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 21, p. 18. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →