Step 1

Melt the butter in a hot pot or saucepan, being carful not to let it brown.

Step 2

Sieve the flour, add it to the butter and mix with a whisk until it forms a smooth, uniform mixture.

Step 3

Cook the roux until it is brown or pale red. If you prefer, you can brown the butter during step 1 until it is hazelnut color and then mix it with the flour.
Brown roux can be uesed to bind sauces and the pan drippings from roast meat.