Low Iodine Herb Roux
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 tbsp all-purpose flour
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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