Roux 2 Butter (Blond Roux)

This is the same Roux 1 just returned to the saucepan and cooked a little longer. A slightly darker color has developed. Maybe good for a veloute now. This roux is equal parts flour and clarified butter (4 Tbsp each). Just about 2-3 min longer over low heat from Roux 1. The canola black roux I made earlier is even darker.

Done