First, we must clarify the butter

• Melt the butter in a saucepan placed over a pot with hot water, ensuring that the base of the saucepan does not touch the water directly. This process is called a bain-marie.
• Allow the butter to simmer gently for about 5 minutes in order to remove as much water as possible through evaporation. It is important NOT TO Stir during this process.
• Skim the foam that forms on the surface using a spoon, without stirring the bottom to avoid mixing the different components of the butter.
• When no more foam is visible and the water has been eliminated, carefully decant the oil into another bowl, ensuring that the white sediment at the bottom of the saucepan does not fall into the new bowl.
• If you have a fine cheesecloth, filter the oil to remove impurities. If not, decant it directly but very carefully, without trying to extract every last drop.
• At the bottom of the saucepan, there will be a white curd, which is discarded. We only use the clarified oil obtained. This oil is the clarified butter.
• The clarified butter can be used immediately in its liquid state, or stored in the refrigerator once it has cooled, where it will solidify like butter and can be preserved for months.
• Return the clarified butter oil to the saucepan and gradually incorporate the flour, stirring constantly with a wooden spatula.
• Gradually heat the oil over low heat and cook it while stirring constantly, for at least 15 minutes, to help the flour release the starch.
• Maintain the cooking and continue stirring until the roux acquires the desired golden color. Note: Roux can be prepared in advance and stored in the refrigerator. When added to a nearly boiling liquid, they should be cold. Place the cold roux in the pot and pour a small amount of boiling liquid over it, stirring until the roux dissolves, bring it to a boil, and then add the rest of the hot liquid.