This stuff is so delicious and perfectly easy to make while your curry is cooking. You can always make this before and keep in the fridge for a couple months, but I usually make it fresh each time since it only takes a few minutes.The process of making a roux is relatively simple, but requires a good amount of attention as it burns very easily.

Ingredients:

• • 6 Tbsp of butter (no substitutes here, I learned the hard way by accidentally using margarine once)
  • 6 Tbsp of flour
  • 2 Tbsp Garam Masala*
  • 2 Tbsp Curry Powder**
  • Up to 1/2 tsp Cayenne Pepper (optional)

*Garam Masala is a spice blend that comes in all types of blends. I like the ones that are not as red (less peppery and spicy) and more green and fragrant
** I have made my own curry powder before, but there is a lot to say about making your own spice blend. The best blend for Curry powder I have found is S&B Curry Powder, this stuff is pretty dang good and is in general what I use

Directions:

1. 1. Over low-medium heat in a smaller saucepan, melt your butter (cut into smaller pieces to make this quicker).
   2. Once completely melted add the flour and completely combine. Its best to use a wooden spoon or a rubber spatula so that its easier to mix and get in the corners of the pan.
   3. Keep cooking and continually stir the roux for around 10-15 minutes, depending on that flavor you want to achieve. A medium brown is a good base. It is very easy to burn the roux, so make sure to keep moving it!
   4. Add your spices and completely mix them in. Cook for only another minute before taking off of heat.
   5. Be careful if you are using the roux for curry right away! The pot is hot, so you may want to let it cool a little before adding the curry broth to make the slurry for your curry. I’ve sped up the cooking process a bit and had a hotter pot and when I added the broth it might have bubbled up and steamed a little, so be aware of your temperature.