Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020