Ingredients:
“Roux can be stored in a cool place and used as required, or it can be made up on the spot if preferred to thicken up a sauce.” 8 tablespoons Kerrygold Irish butter Scant cup all-purpose flour

Instructions:
Melt butter in a pan and cook flour in it for 2 minutes on low heat, stirring occasionally. It will keep for two weeks in the refrigerator.