Butter Roux
From:	Marie-Thé
Comments:	Use 5 1/2 ounces [156 ml] roux for 1 quart / 4 cups [1 L] milk, for a bechamel sauce.
Servings:	Check: this recipe should yield 1 1/2 pounds [680 g] roux after cooking; if too heavy, roux is not cooked enough - if too light, it is over cooked.
Ingredients	Preparation
2 pounds [1 kg] butter 2 pounds [1 kg] flour	Melt butter in a clean casserole, over low heat. Sift flour; add flour to melted butter, mixing well with a spoon. Cook on back burner, over low heat, for at least 40 minutes. Stir frequently while cooking. Take away from heat. Stir often white cooling down, to avoid separation. Transfer into another casserole, cool completely and refrigerate.