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the roux. you will want 1 tablespoon of unsalted butter to 2 tablespoons of plain white flour. if you want to be even more precise, you want 1 weight unit of butter to 1 weight unit of flour (say, 10 grams - 10 grams), but i find that the 1 tbs - 2 tbs ratio works fine and is much easier to measure.

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