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Butter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Melt the butter in a medium saucepan over medium-low heat until foamy but not browned.
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the roux is pale ivory and smells faintly nutty — do not let it color.
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