Learn How to Easily Make a Roux by simmering and stirring equal parts flour and either butter or oil.  You can then use this homemade roux to thicken your favorite sauces or flavor a batch of Cajun gumbo.  A few tips and tricks will also teach you how to master this cooking technique so you never mess it up again!

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INGREDIENTS:
½ cup butter or oil*
½ cup flour all purpose*

INSTRUCTIONS:
Place a saucepan, skillet or Dutch oven over medium-low heat.
Add ½ cup of butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.

White Roux:
Sprinkle in ½ cup of flour and begin stirring immediately. Keep stirring constantly to prevent it from burning. (This stage is great to use as a thickener for soups and sauces.)

Blonde Roux:
The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.
After 3-5 minutes you will have what’s called a blonde roux. (This can be used to make creamy and lightly-colored sauces such as a bechamel or a sausage gravy.)

Light Brown Roux:
To get a darker colored roux continue cooking it for another 5-25 minutes.
After 10-15 minutes of cooking you will have a light brown roux.

Dark Brown Roux:
Continue cooking for a total of 25-30 minutes, to get a dark brown roux. (This is perfect for a homemade gumbo recipe!)
Store any leftover roux in an airtight container in the refrigerator for up to a month.
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