Basic White Roux

Basic White Roux
Submitted by: Becky Peterson

Add butter to a saucepan over medium heat. You can saute onions and garlic if your recipe calls for it. Add the flour and whisk together for 3 minutes to make a white roux. Whisk in the milk and bring to a boil, stirring constatly to prevent burning. Cook for approximately 5-10 minutes.

You can use this for a base for homemade macaroni and cheese, soups (clam chowder). Use immediately to thinken a liquid that is at or below room temperature. To thicken a hot liquid, allow the roux to cool to room temperature or refridgerate. You can keep it in the fridge for up to a month in a tight container.