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

If you enjoy cooking with roux often, you can store it in the freezer for up to three months. While fresh and still soft, place tablespoon-sized portions (30 grams) on a cookie sheet or plate that you've covered with wax paper. Once they're frozen, you can pull them off the wax paper and store them in a heavy, sealed plastic bag or container. To use, drop the frozen portions into hot (but not boiling) liquid, then stir and simmer until thickened.

Stir technique: Whatever utensil is available, it can be used well or badly. For the best stirring action with a minimum of splashing, hold the whisk or spoon at an angle--with the handle close to the edge of the pan. This allows more surface area of the utensil to contact the bottom of the pan, so that none of your roux sticks or burns.

2torial #0574: Learn2 Make a Roux (Continued) Add the fat You can still adjust the heat at this point if you need to. Keep a sharp eye (and ear) out for an overheated pan! The fat should begin to melt immediately. But if it sizzles wildly, lower the heat under the saucepan. Or use a heat diffuser if you haven't already done so. Swirl the pan (lift it off the burner and move it in a circular motion, dipping each side of the pan up and down slightly. This will distribute the melted fat evenly around the bottom of the pan. Step 4