Follow these steps for perfect results
unsalted butter
melted
carrot
chopped
celery
chopped
bay leaves
all-purpose flour
Melt butter in a medium frying pan over medium heat.
Add chopped carrot, celery, and bay leaves to the melted butter.
Cook for 1 minute, stirring occasionally.
Stir in flour until well mixed, ensuring no lumps remain.
Reduce heat to low and cook for 10-12 minutes, or until the flour is cooked but not colored.
Stir occasionally to prevent burning.
Cool completely.
Remove bay leaves before storing.
Store in an airtight container in the refrigerator for up to 1 week.
Expert advice for the best results
Cook the roux until it reaches your desired color for different flavors (white, blond, brown).
Be sure to stir the roux frequently to prevent burning.
Cool the roux before adding it to liquid to prevent lumps.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator.
N/A - Roux is an ingredient, not a plated dish.
Use as a base for béchamel sauce
Add to gumbo or jambalaya
Like a Sauvignon Blanc
Discover the story behind this recipe
Foundation of classic French sauces
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