Serves: 5
Total Calories: 400
1. Melt the butter in a heavy skillet over very low heat (be careful not to burn). Sprinkle the flour a little at a time over the melted butter, stirring constantly for 1 minute, or until the mixture is thick, smooth, and turns a pale beige color. Remove from the heat and allow to cool. (For darker roux, cook a little longer—stirring constantly to prevent burning—until the desired color is reached.)
2. Place the roux in a covered container and store in the refrigerator, where it will keep for two or three weeks.
This Roux recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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