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  • Yield: About 3/4 cup


  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup all-purpose flour


  • Melt the butter in a saucepan medium heat. Whisk in the flour 1 tablespoon at a time and cook, whisking constantly, until the roux is thick and forms a ball, for about 4 to 5 minutes.
  • Remove from the heat or incorporate some immediately into a dish you’re preparing. If you prefer, allow the roux to come to room temperature and refrigerate it, covered, for a week or two.