White Roux

Technical stages for White Roux :

• Slowly melt the butter in a skillet, without browning it.
• Add the flour (the weight of flour is always identical to the weight of butter).
• Mix the butter and flour, stirring with a wooden spoon. Stir all over the pot to prevent browning and the formation of lumps. The roux must be perfectly smooth and white.
• Cook for 4 to 5 minutes.
• When finished, set aside to cool until you need it.