Low Sodium Herb Roux

Total time15 min

Prep time5 min

Cook time10 min

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Ingredients

4 servings

4 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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4 tbsp all-purpose flour
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp fresh thyme leaves (optional)
1 tsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a small heavy-bottomed saucepan over medium-low heat until fully melted and just beginning to foam, about 1 minute. Do not let it brown.
2
Add the flour all at once and stir immediately with a wooden spoon or silicone spatula, working the mixture into a smooth paste. Continue stirring constantly for 2–3 minutes, until the roux smells faintly nutty and turns a pale straw color — it should pull away from the sides of the pan slightly and look dry on the surface.

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