A roux is a base of flour and fat used to thicken and flavor many Creole and Cajun dishes.
- Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.
- Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
- Stir the mixture constantly until it reaches the desired honey color, which may take from 15 to 30 minutes.
- Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.
- Add herbs, vegetables, or whatever your recipe calls for.
- A dark roux will thicken less than light roux.
- If black specks appear in the roux, it has burned and you'll have to start over.
- If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.