Roux

Directions

1. 1
   Combine oil and flour in heavy pot, preferably cast-iron. Cook mixture over low heat; stir constantly, until a rich caramel color is reached.
2. 2
   When desired color is obtained, add chopped seasoning (onion, bell pepper and celery) in order to lower temperature and keep roux from burning.
3. 3
   Continue to stir.
4. 4
   Always add hot water or liquid to roux.
5. 5
   Cold water will cause roux to curdle and flour and oil to separate.