How to make a Roux suggested by Julie Sievers

The starting point for many Creole and Cajun dishes is a roux. A roux will make or break your dish. Roux is more than just a thickener. It also adds flavor to your gumbos and other dishes. You must be very careful with the roux. If you start smelling a burnt smell, throw it out. Even if you think you got all of the burnt parts out, your finished dished will still taste burnt. You also need to make sure you do not splash any roux on you. It leaves another type of burn.

Roux

Equal parts Vegetable Oil or Butter and Flour

Heat oil in a pan over moderate to low heat. Add flour and stir until smooth. Cook, stirring constantly, to the desired color. Roux should be glossy in appearance. White Roux should be barely colored, or chalky. Pale or Blond Roux should be golden straw color, with a slightly nutty aroma. Brown or Black Roux should be deep brown, with a strong nutty aroma. Do not burn. Even if you slightly burn a roux and think you have gotten the burnt pieces out, throw it away. The burnt taste will be present in the finished dish. Add your seasonings(onions, garlic etc.) before you add your liquid. Make sure your liquid is room temperature or cool.

Enjoy!