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Melt the butter in a saucepan on medium-low heat.
Add the flour and stir continuously using figure-eight motion to fully incorporate butter and flour.
Light Roux – mixing continuously for about 4-5 minutes until light and puffy.
Blond Roux – continue to cook and mix for about 10-15 minutes until it changes to blond color.
Brown Roux – this will take about 18-25 minutes.
Dark Roux – stir and cook for about 30-40 minutes until it turns to dark brown color.
Use it to make soup, stew, or sauce. Or let it cool and store in the fridge for later use.