How to Make a Roux Sauce

Sauce Fanatic

¼ cup butter (or oil, fat drippings from roast or bacon) ¼ cup flour

Melt butter in a 10-inch skillet over medium-low heat.

When the foaming subsides, add the flour and cook, whisking constantly, until flour turns the desired color. 

Add liquids such as milk, chicken or beef stock, or wine, whisking until smooth after each addition. Season with the remaining seasoning called for in your recipe and simmer for a minute or two longer.