Roux

You can't beat a good roux for thickening sauces and gravies. It gives the finished sauce a nice smooth texture and color as well as a great flavor. I keep a container of roux in my fridge at all times. I break off chunks with a fork, adding small pieces to the sauce while I whisk, until I achieve the desired thickness. Roux will not lump when added to hot liquids. Roux is the base of many cajun and creole dishes. I think once you try it you will be hooked.I make roux about once every 2 weeks.It keeps for up to 2 months in the fridge. I prefer a medium brown roux as I feel it has the best flavor.

Equal parts flour and oil or butter . I use a mixture of butter and olive oil.