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

Clarified butter: butter that has been slowly melted in order to evaporate much of the water. The cloudy milk solids of butter separate and are skimmed off. Eliminating the solids results in a butter that's less prone to rancidity and can be heated to higher temperatures without burning.

Heat diffuser: a disk, most often made of perforated metal, used to spread evenly the heat cast by a stove burner.

Miso: a savory paste made from fermented soybeans, most often used as a soup base. Comes in varying grades of intensity from white to yellow to dark red.

Sieve: in this case, a utensil, usually made of a mesh or perforated metal, used to strain out solids from a liquid.

Tamari: refers to a higher-quality "soy sauce" that's made with fermented wheat and soybeans.

Wire whisk: a kitchen hand tool designed to mix ingredients: liquid ones, dry ones, or both together. Has a coiled wire or wooden handle that holds the ends of six or eight loops of metal.

2torial #0574: Learn2 Make a Roux (Continued) Heat the saucepan Low, even heat is essential for a successful roux. If you have a gas stove, turn the flame down until it's as low as possible but still remaining steady, i.e., no flickering. If you have an electric burner, put it on the lowest number, or on the Low setting. When you add the fat (Step 3) the pan should warm the fat (or melt the butter) without burning it. Keeping a watchful eye on the stove will prevent this culinary mishap. Note: If you see the oil begin to smoke, throw it away and start again. Oil that overheats contains many toxic chemicals. It'll taste bad, too. Use a heat diffuser to maintain a lower temperature, if necessary. Step 2