Intro:
Before you begin
Step 1:
Heat the saucepan
Step 2:
Measure the ingredients
Step 3:
Add the fat
Step 4:
Add the flour
Step 5:
Cook to achieve the desired color
Step 6:
Bring it to life (a suggested usage)
Step 7:
Explore the alternatives

For enough roux to thicken 2 cups (1/2 liter) of liquid:

1-2 tablespoons (30-60 grams) each of flour and fat, unless you're using vegetable oil: in this case, use twice as much flour as fat.

A one-quart saucepan: if you have it, choose one with a heavy bottom

Traditionally, a wire whisk or a wooden spoon is used to stir the roux. A large metal spoon also works. Avoid using a plastic utensil, which might melt slightly into the roux.

Optional:

A heat diffuser

5 minutes to 1 hour, depending on the type of roux desired

2torial #0574: Learn2 Make a Roux Do you roux? Good gravy! Good glue! Did you miss Basic Gravy 101? For starters, a roux (pronounced "roo") is always a means to an end. It isn't a sauce, it's a thickener--the base of a sauce, gravy or stew. It's made by cooking equal amounts of flour and a fat (your choice of butter, vegetable oil, or meat fats). And it's not only the base of sauces, it can also serve as the binding ingredient, the "glue" of many recipes. So take this introduction to the use of roux as the tip of the iceberg. The three types of roux--white, blond, and brown-- are determined by the length of cooking time and resulting color. White and blond roux are the source of creamy milk or light stock-based sauces, with butter used as the fat. Brown roux form the base for rich meaty sauces and gravies, and can be made with butter or meat fats. A well-made roux balances two goals: to cook the roux long enough to eliminate the taste of raw flour, yet slowly enough so the starch can swell, enabling it to absorb, thus thicken, whatever liquid is added later. Used in many cuisines, the roux provides the base for several classic French sauces, such as Bechamel, Veloute, Mornay, and Espagnole. You create the varieties depending on what other ingredients that you add to the roux. It also thickens stew-like dishes, such as Creole Gumbo. Lastly, it serves as the binding agent for dishes like souffles and croquettes. Once you know what dish the roux will adorn, you can assemble the fat and the flour in correct proportion to the added liquid. (In this 2torial, fat is a general term referring to your choice of butter, vegetable oil, or animal fat.) Use the smaller amount of fat and flour for sauce with the consistency of heavy cream; if you prefer a thicker sauce, use the larger amount. Note that the fat and flour are used in equal proportion, regardless of the amount used. Be sure to have all your ingredients and utensils by the stove. Once you add the flour to the fat, you need to stir constantly or you'll risk burning the flour. And that means starting all over again Step 1