Hi,

Whenever I try to make a roux (for a cream soup base), I do the butter and flour as I should (and as
I have seen on food tv), but the butter always seperates. I can even see it around the edges
afterwards.
What I do is melt half-cup butter in a pot over medium heat (electric stove) and add 6 tbs flour,
mix for a bit until smooth and then add 2 cups milk and so on. But like I said, the butter always
wants to return to the top afterwards.

What am I doing wrong?

Thanks,
D