by Gabi Bugaisky

It’s very simple-there are two different ways that it can be done and yield the same nutty taste.

One is to slowly cook the flour in the fat until the whole thing turns a golden brown. The second way is to use a pan with very low heat on the naked flour until it urns golden. (the nervous cook can use a pan in a 350 degree oven with the same result.). Frequent scraping and stirring is required no matter how you brown the flour. No matter the way it is prepared, einbrenn does not thicken as much as a white roux.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/10/2025