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Slowly melt the butter in a skillet...
...without browning it.
Add the sifted flour (the weight of flour is always identical to the weight of butter).
Mix the butter and flour, stirring with a wooden spoon. Stir all over the pot...
...to prevent browning and the formation of lumps. The roux must be perfectly smooth and white. Cook for 4 to 5 minutes. When finished, set aside to cool until you need it.
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