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How to make soubise sauce
Melt 2 tablespoons (30 ml) of butter in a medium saucepan.
Add 2 tablespoons (30 gm) of flour to the butter to form a roux.
This is the first stage of any french sauce.
Always keep the ratio of butter to flour equal when making a roux. If you're making the sauce thicker, use 3 tablespoons (45 ml) of each.