In a small to medium sized saucepan over medium heat melt 1T of butter. When foamy whisk or blend with spoon 1T of flour. You need to cook the flour for a minute or so to get out the floury taste. From here add 1C of your liquid. I like to add in three or so pours until it's all incorporated. I like taking a little time to see how thick it's going to get and depending on the application I might add a little less or more. Reduce heat and let it bubble. Correct seasoning.
- The longer the roux cooks the darker it gets and it can take on a little bit of a nutty flavor. Your resultant sauce will be darker as well. This is helpful when you are making beef gravy.
- Some people say the liquid should be hot as well. ie. Adding hot to hot or cold to cold. In the case of a roux, it would get lumpy. I don't heat my liquids....a few more spins of the whisk or spoon.