Melt the butter in a medium-sized saucepan over medium heat.
Add ONE teaspoon of xanthan gum, whisk, and then add the other teaspoon of xanthan gum, and whisk.
Cook over medium heat, darkening to the desired color. It browns quickly, so always remember to whisk! The roux will continue to thicken as it cools, so don’t worry if your roux seems a little thin at first.
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