How to Make a sauce of flour and fat (roux). This is a mixture of flour and cooking fat, as oil plant , which is used to thicken sauces.
Pour about ¼ cup oil in a small saucepan and bring durable medium heat.
When the oil is hot but not too, begins to mix the flour with a wooden spoon until the mixture is thick, similar to the texture of fresh concrete or plaster of Paris. Add more oil or flour until well.
Stir continuously with a wooden spoon over the fire to cook this mixture. The flour will slowly begin to brown. This preparation may be used when the flour has a soft gold. The darker it becomes, the more flavor will add to the sauce. However, no cook beyond a mahogany color.
Pass this mixture of flour and fat into another container to cool.
Store in the refrigerator for a week, or freeze it into wafers the size of a tablespoon.
To thicken a sauce with it, let it cool so it does not splash and stir with a whisk in the boiling sauce base, as a broth or cooking juices.
Lower the heat and continue cooking over low heat and whisk until all the mixture of flour and fat is absorbed.
Simmer for at least 20 minutes to allow the sauce is thick and smooth.