Basic Roux
Ingredients
1/2 cup butter
1/2 cup all purpose flour
Directions
Melt the butter over low to medium low heat.
Stir in the flour-whisking constantly.
Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
A white roux is done when the flour loses its "raw" smell and begins to develop a toasty aroma.
Roux can be cooked to white, blond, brown and dark brown stages.
The color depends on the temperature and time that you take to cook the fat-flour mixture.
1/2 cup butter and 1/2 cup flour equals approximately 1-1 1/4 cup roux.
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