Recipe taken from Le Quartier Francais by Freddie Marsh-Lott

Roux is a thickener made from equal parts white flour and vegetable oil, which may be cooked to various stages of color.

White Roux

Cook the flout and oil over medium-low heat until the first hint of a color change. This roux is used for sauces, bisques and stews for maximum thickening power.

Tan Roux

Cook the flour and oil over medium heat until light drown in color. This roux is used for good thickening power and nutty flavor in sauces, bisques, stews and soups.

Reddish-Brown Roux

Cook flout and oil over medium high heat until copper colored. This roux is used for limited thickening power and earthy flavor in gumbos, stews, soups and gravies.

Dark Brown Roux

Cook the flour and oil over high heat until first color change, then reduce the heat to medium high, cooking until dark brown. This roux has very little thickening power and an earthy flavor, and is mainly used in gumbos, gravies and etouffees.

Note: If black specks appear in the roux, it has burned and you should start over. Stirring while cooking will help to avoid burning.