Japanese Curry Roux

Instructions

1. In a small saucepan, melt 100 g unsalted butter over medium heat.
2. Once melted, add all-purpose flour and stir to combine.
3. Continue cooking, stirring constantly, until the roux turns golden brown. If the roux starts separating, switch to a whisk and mix vigorously.
4. Add remaining ingredients and continue stirring for 30 seconds. Remove from heat.
5. Unless using right away, transfer the roux to a glass or metal container lined with parchment paper. Cool to refrigerator temerature.
6. Once cool, remove from container and cut into 8 cubes. Store in an airtight container in the fridge or freezer.

Testing Notes