Gravy vs Roux

[Shami-Amourae]

I melt a pound of butter and carefully remove the milk solids. I'll put the clarified butter on a stove and whisk in gluten free flour until I get a nice blond roux. I let it cool a little then pour it into a shallow plastic tray and throw it into a freezer. Once it's solid I cut it into tiny chunks and store it ready for use in the freezer like that.

That's how we did it in the culinary industry.