Ingredients

1 cup all-purpose flour
1/2 to 3/4 cup vegetable oil, clarified butter, fat or lard

Directions

Use a heavy pot or cast-iron skillet to make roux. Heat the oil over low heat and stir in enough flour to make the consistency of wet sand.

For best results, a roux is cooked over low heat and stirred every 15 minutes until it's the desired color of a copper penny for a lighter roux, or a chocolate bar for a darker roux.

For a lower-fat roux, omit the oil and cook the dry flour in a 350-F oven, stirring every 15 minutes, until the dry flour reaches the desired cooked color, a golden brown.

The cooled dry roux is then whisked with cold water or broth into a liquid slurry, and the lumps are smoothed out before adding the slurry to the broth.