2. Add 3 tablespoons all-purpose flour all at once and begin whisking (B). (A wooden spoon may also be used.)
3. Stir continuously for about 2 minutes, to cook out the raw flour taste. The roux will at times be clumpy (C) or foamy (D), but eventually a smooth paste the consistency of wet sand will form (E).
This white roux makes a great base for homemade macaroni and cheese, and will give medium body to about 1 pint of liquid. If desired, lower the heat to medium-low and keep cooking the roux, stirring occasionally. The longer it cooks, the darker it will become. It will lose some of its thickening power, but its nutty flavor will be enhanced.
Originally published in Organic Gardening Magazine December/January 2014