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Rovux Brun

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. a pint of stock
  2. Roux blanc
  3. Must
  4. an ounce of butter
  5. Roux
  6. one dessertspoonful of flour
  7. Water
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

  1. [Brown gravy.
  2. | Always use a wooden spoon.
  3. Take about these proportiors: one dessertspoonful of flour to an ounce of butter, and a little less when you use dripping.
  4. As soon as your butter is melted down put your flour in it and stir rapidly.
  5. A stewpan is better than a saucepan.
  6. It must not be on a large fire.
  7. As soon as it is very brown _pour gently, by degrees, half a pint of stock or water, -either hot or cold, and do not be alarmed if it fizzes and -eurds very much;
  8. go on pouring your liquid, stirring ‘vigorously all the time.
  9. Then when it is allin and your sroux is very smooth and nice, put in it whatever you ‘intend cooking in it.
  10. This roux is used for dark meat -and dark game and matelottes—in fact, for everything requiring a dark gravy.
  11. Roux BLonp.
  12. [Light brown gravy.
  13. ] To make a roux blond you proceed in exactly the same -way as for the roux brun, except that you do not let the flour take such a dark colour.
  14. It must be much lighter, - .about the colour of light oak.
  15. It is used for white meat -and white game, vegetables, gibelottes, salmis of white -game, brains—in fact, everything requiring a light- -coloured gravy.
  16. Roux BLANc.
  17. [White gravy.
  18. ] The roux blane is to be kept as white as possible, so -you must be very careful not to cook it over a large fire.
  19. ‘Your gas stoves are very well adapted to this as they are rto a number of other things.
  20. You must not pour your ‘liquid before the flour is quite amalgamated or mixed ‘with the butter, or else it will form into lumps and will ‘have a disagreeable taste of raw flour ;
  21. but as soon as the flour and butter are blended you pour in your liquid, stirring carefully all the time.
  22. The roux blanc is used for poultry, fish, vegetables—in fact, for everything requiring a white gravy.
  23. The Soupe de chasseur, which really comprehends two soups and an entrée, and which I will now describe, though very appetising and delicious, is not a soup for a company dinner, but would do very well for a late or early family dinner.

Plating

Cookware for this recipe

  • Saucepan
  • Blender
  • Wooden spoon