How to Make a Roux

Oil—bacon drippings, olive oil, cooking oil, lard, or a combination of these.

I use 2 or 3 parts of flour to 1 part oil. If I want a t’ick, t’ick roux, I use 3 parts flour to 1 part oil. If I want a t’in roux, I use 2 parts flour to 1 part oil.

Mix flour and oil in a heavy pot. A black iron skillet or a Magnalite skillet works best. Cook slowly as the roux changes from a cream color all the way to the color of a Hershey chocolate bar. You got to stir the roux damn near all the time while it cook itself. Me, I got a special roux stirring spoon for dat, and I don’t use it for something none at all except for stirring my roux. The way I make a roux it takes from 45 minutes to more than one hour before it’s did. And how come the reason for that is because I want to cook the flour taste out of it.