(Receta) Roux rubio clásico

1. Melt the butter in a sauce pot over medium heat. Add the flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce the heat to low. Cook 4-5 minutes until the roux begins to smell toasty. Stir frequently. Remove from the heat.

2. After the roux has cooled, transfer any unused portion to a covered container, label, date and refrigerate. The roux will whisk in best at room temperature or after being warmed in the microwave before use.