1] Melt the butter in a sauce pot over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low.
2] Cook 4–5 minutes until you smell a toasty aroma. Stir frequently. After the roux has cooled, transfer any unused portion to an airtight container and refrigerate. The roux will whisk in best at room temperature or warmed the in microwave before use.
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