Ingredients:
- 1 cup (125 grams) all-purpose flour
- 1 cup (2 sticks or 225 grams) unsalted butter, cold and cut into small pieces
Instructions:
1. Prepare your ingredients:
- Finely measure your flour and butter using a scale.
- Remove the butter from the refrigerator and cut it into small pieces.
- Make sure to use unsalted butter for the roux, as salted butter can result in a salty roux.
2. Make the roux:
- In a heavy-bottomed saucepan or pot over medium heat, add the flour.
- Constantly stir the flour continuously with a wooden spoon or whisk.
- Cook the flour until it turns a light golden brown color and smells nutty. This process can take around 5-7 minutes. Be patient and keep stirring to avoid burning the flour.
3. Add butter:
- Once the flour has browned, add the cold, cubed butter all at once.
- Keep stirring until the butter melts completely and is incorporated into the flour mixture.
4. Continue cooking:
- Continue stirring the roux constantly for another 2-3 minutes. The mixture should turn into a smooth, thick paste.
5. Cool and store:
- Remove the roux from the heat and let it cool completely.
- Transfer the cooled roux to an airtight container.
- The roux can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
Tips and variations:
- To make a dark brown roux, cook the flour for a longer time until it reaches a darker shade of brown. Just be careful not to burn it.
- For a richer flavor, use ghee (clarified butter) instead of regular butter.
- If you want a gluten-free roux, substitute the all-purpose flour with gluten-free flour like rice flour or almond flour.
- White flour butter roux is a versatile ingredient used in various dishes such as sauces, soups, and stews. It adds flavor, thickness, and richness to recipes.