tablespoons/10–20 gm flour. The mixture is
cooked until it thickens, a matter of a few
minutes.
Escoffier on Future Roux
Though he was a traditionalist in many
ways, Escoffier openly looked forward to
the day when pure starch would replace
flour as the thickener in stock-based
sauces.Indeed, if [starch] is absolutely necessary
to give the mellowness and velvetiness to
the sauce, it is much simpler to give it
pure, which permits one to bring it to the
point in as little time as possible, and to
avoid a too prolonged sojourn on the fire.
It is therefore infinitely probable that
before long starch, fecula, or arrowroot
obtained in a state of absolute purity will
replace flour in the roux.
Today’s proponents of the classic sauces,