Cooking a Roux

A roux is equal weights of fat and flour cooked together to thicken liquid. White roux cooks for two minutes and goes into béchamel. Blond roux cooks four or five minutes for velouté and gravy. Brown roux takes 15 to 20 minutes over medium-low heat. Dark roux for gumbo can take 45. The darker it gets, the more flavor it has and the less it thickens. Stir constantly with a flat spatula. The Polish version, zasmażka, is used to thicken soups and stewed cabbage. Any black specks mean it's burned; start again.