It may seem scary to you to make a roux if you've never done it before but it's quite easy to do.  Just remember Do Not Walk Away from the pan while it's cooking!

Roux is simply a equal amount of flour and fat cooked together to form a flavorful thickening agent for gumbos and stews.

Roux can be white, blond, brown, or dark. The color just depends on how long you cook the fat-flour mixture. While none are better or worse than the others, it does effect flavor and how much the roux can thicken.

 

To make a basic roux, use equal weights of fat and flour. Four ounces of fat and four ounces of flour equal about 8 ounces of roux (moisture will evaporate). If you don't own a kitchen scale, one tablespoon of flour equals about ¼ ounce. One tablespoon butter = ½ ounce. Butter is the most commonly used form of fat; other fats can be used, but will have a different flavor.

Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. A white roux is done when the flour loses its "raw" smell and begins to develop a toasty aroma.

Darker rouxs are cooked, stirring constantly, until the desired color.

If you're not adding liquid, immediately remove the pan from the heat and transfer the roux to another container to cool. Be very careful: the hot fat-flour mixture can cause painful burns. Refrigerated or frozen roux will keep well for up to two months and can be added directly to soups or sauces for quick thickening.

Cooking a Roux.pdf