Easy to make but it takes about 15 to 20 minutes – here’s how:

• ½ c melted butter (shortening, oil, or other fat )
• ½ c flour

1. Melt butter in a heavy skillet over very low heat. Gradually sprinkle the flour and immediately begin stirring.
2. Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
3. Remove from the heat and continue stirring until it has cooled down a bit and there’s no risk of burning.
4. Add herbs, or whatever your recipe calls for, or store roux tightly covered in the refrigerator for later use.

Tips:  If black specks appear in the roux, it has burned and you’ll have to start over.

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