- 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 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.