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Melt butter in a saucepan.
Add flour off the heat and quickly mix.
Cook on low heat stirring constantly. The roux must remain white for white sauces.
For brown sauces, it is possible to slightly colour the roux.
Leave the roux to cool.
Pour the boiling liquid (juice) on cold roux and whisk on medium heat until boiling again.
Reserve hot in a bain-marie.