Roux can be many different colors depending on what you are putting it in. The darkest roux needs to be for Gumbos, spaghetti meat sauce and chili. A caramel color roux would be for soups. A blonde roux light tan would be for chicken and dumplings or something similar. This is the proper and true Cajun/Creole way. If you like you can make larger batches to save for future dishes. I use the amount in this recipe per dish. All you need is fat and flour in equal parts. For fat I mostly use butter or EVVO. For most of the roux that I make I use butter. NEVER use margarine!!!! NEVER!!!!