Roux

By mm_food4me

This is the roux to go into the Ballymaloe Irish Stew

Ingredients

• 4 ozs/1 stick butter
• 4 ozs/scant 1 cup flour

Preparation

Step 1

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.