Step 1

Melt the butter in a saucepan over medium heat.

Step 2

Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color.  Make sure you continue stirring other wise your roux will burn.

Step 3

Once the roux is a light brown caramel color, add the curry powder, garam masala and white pepper.

Step 4

Stir for 30 seconds then remove from heat.

Step 5

Let it cool and store in the fridge for 2-4 weeks, or in the freezer for 3-6 months.