- 3 ½ oz all-purpose flour
- 3 ½ oz butter
Melt the butter in a hot pot or saucepan, being carful not to let it brown.
Sieve the flour, add it to the butter and mix with a whisk until it forms a smooth, uniform mixture.
Cook the roux for 2-3 minutes, paying attention to the colour which must remain white. Roux is used in cooking to bind sauces, like the classic béchamel sauce.