/ck/ - Food & Cooking

i tried making a roux with equal parts clarified butter and flour, burning it twice both times. the last time i made it in a steel pan with normal butter and it came out perfect. this time i made it with clarified and a heavy bottom aluminium pan twice and burned the flour both times. im using my smallest ring and the lowest heat setting, what am i doing wrong?

What's the actual point of a roux when it's just added carbs? You can make a sauce without a roux by just using heavy cream instead of milk, or adding some xanthan gum to it and it's exactly th same. Were the French retarded?