¼cupbutteror fat drippings such as those from a beef roast or bacon
¼cupall-purpose flour
Instructions
Melt butter over medium-low heat in a pan on the stove. Once it melts, add in flour and whisk it through.
Cook until the flour and butter combine completely. It will begin to thicken and bubble after about 3-5 minutes. If making a white roux, you can stop here and take it off the heat. For a blond roux, cook for 10 minutes while stirring as necessary to keep it from burning. If making a brown roux, cook it for up to 30 minutes, stirring frequently.
Video
Notes
Always keep it on the heat long enough to "cook out" the flavor of the flour. This is usually achieved after 5 minutes, which is the base time for a white roux.
Always monitor the heat and the amount of time passing while cooking.
If it seems like it is browning too fast, turn down your heat.