Recipe by Caroline Cooks
Great little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. I have not tried this with margarine; might work tho. IMO, the butter gives a richer taste. Keeps in a refrigerated jar for up to 3 weeks.
Top Review by Elainia
OMG, this is PERFECT! I usually make up a butter and flour mix for roux, but this takes out that little extra bit of time it takes to mix it up, having them on hand in the fridge! I love it! Thank you!