How to Make Roux
- Heat oil in heavy pot or suacepan and add flour.
- Turn heat down to low or medium and stir contantly (do not walk away because it will burn and be ruined)
- Stir until the roux is a dark brown. You cant overcook or it will have a burnt and bitter taste. The color should resemble a light chocolate color
- You can use immediately or store in a air tight container. Roux is the base for gumbo and etoufee but can also be used to thicken gravy as well.