Curry Roux

Based on this post by Just One Cookbook.

This recipe makes enough for 4 to 5 cups of water. Unlike store-bought roux, this has no salt, so make sure to add salt when using.

Ingredients

• Unsalted butter: 100 g
• Flour: 100 g
• Curry powder: 4 Tbsp
• Garam masala: 2 tsp
• Cayenne pepper: 1/2 tsp

Original recipe calls for 1 Tbsp of garam masala, but I found that to be too much. Omit the cayenne for mild, or increase for spicier.

Directions

Make a roux with the butter and flour, then mix in the spices and let them cook for about 30 seconds.

If making a large batch, put in parchment-lined container and refrigerate. Once solid, cut into blocks to freeze.