Flour and drippings After a few minutes of stirring
A roux is a cooked mix of fat and flour used for as a base for sauce and gravy. Take an equal amount of fat (pan drippings, melted butter, oil) and flour and stir in a small pan over low heat until it begins to color. It doesn’t take much – maybe 3 tables spoons for fat and 3 of flour is all you might need. Light to dark, the roux’s color is an indication of flavor.