White Roux

Directions

1. 1
   Heat fat or over medium high heat.
2. 2
   Add flour all at once whisking vigorously.
3. 3
   When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
4. 4
   Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
5. 5
   Roux can be used immediately to thicken a liquid that is at or below room temperature.
6. 6
   To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
7. 7
   Tightly wrapped, roux can be refrigerated for up to a month.
8. 8
   Simply break off pieces and use as needed.