| Yield 1X: | 32.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Gluten, dairy | ||
| Portions: | 32.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Sweet butter | 1 | 2 | 3 | |||
| AP Flour | 1 | 2 | 3 |
Carefully measure ingredients. Melt the butter in a sauté pan over medium heat, then whisk the flour in.
Continue to cook over medium heat, whisking regularly, until the mixture begins to bubble. Reduce the heat to low, and continue to cook, whisking occasionally until the mixture lightens and gains the consistency of wet sand, about five minutes.
Remove from the heat, then transfer to a storage container. Label, date, initial, and allow to cool before covering. Store at room temperature until needed.