Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:15
Categories: Sauces, Stocks & Accompaniments
8 tablespoons butter
8 tablespoons flour
In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let Roux cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Cool and place in an air tight plastic container. Refrigerate.