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Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.

  • Yield: Makes about 1 cup

Source: The Martha Stewart Show, March 2010


  • 1/2 cup (1 stick) unsalted butter
  • Scant cup all-purpose flour


  1. Melt butter in a small saucepan over low heat. Whisk in flour and cook, stirring occasionally, for two minutes. Roux can be kept in an airtight container, refrigerated, for up to 2 weeks.

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