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Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
Sprinkle the flour over the shallot and garlic. Stir continuously with a wooden spoon or spatula for 1 to 2 minutes, until the flour smells slightly nutty and no raw-flour patches remain — this is the roux base.
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