Melt the fat

• Place a pan over medium heat and add the butter.
• Let it melt completely without browning.

Add the flour

• Sprinkle the flour into the melted butter.
• Whisk continuously so no lumps form.

Make a white roux

• Keep stirring to cook out the raw flour taste.
• Stop when the mixture is pale and smooth.

Make a blond roux

• Continue cooking and stirring until the roux turns golden blond.

Make a brown roux

• Keep stirring until the roux takes on a light brown colour.

Make a dark brown roux

• Continue stirring until the roux is deep dark brown.

Use the roux

• Remove the roux from the pan.
• Add it to the sauce, soup or stew you want to thicken.
• Use a white roux for chowder and a dark roux for gumbo.