White Roux
by taira
mixture of roughly equal amounts of a starch and fat by weight that are cooked together and then used as a thickener for liquids in soups, stews, and sauces. It's used for white sauces like béchamel
14 g
unsalted butter
all-purpose flour
In a saucepan, melt the butter over medium-low heat
Add the flour to the melted butter, stirring constantly with a whisk or wooden spoon to prevent lumps
Continue to cook the mixture, stirring constantly for about 2-3 minutes until the the mixture bubbles and but before it starts to color