ROUX

1/2 cup (125 mL) butter

3/4 cup plus 2 tbsp (210 mL) flour

1. Melt the butter and cook the flour in it for 2 minutes over low heat, stirring occasionally. Use as required. (Roux can be prepared ahead and used when needed or it can be made on the spot. It will keep for 2 weeks in the fridge.)