The elusive roux....
Roux is a mixture of flour and fat.
It is the basis for many of the mother sauces of classical French cooking. It is used as a base for gravy, other sauces, Souffles, soups and stews.
The mixture is cooked by stirring over heat in a pot or pan. The fat is heated first, in the process melting it if necessary, then the flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use.
GMTA! (see 44) (g!)