Recipe courtesy of Louisiana Kitchen & Culture
Makes 1½ cups
Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.
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In a medium saucepan heat the milk until simmering.
In a separate medium sauté pan melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blonde roux.
Slowly incorporate 1 cup of the heated milk to the roux, whisking constantly. Cook over low heat for 10 minutes, until mixture becomes paste-like in consistency.
Slowly incorporate the remaining milk and whisk until smooth.