What is Roux you ask? It is basically fat cooked together with flour and is used to thicken soups and sauces.
Well how do you make Roux you ask? Well the answer is simple.
Melt one part butter – add one part flour – cook over low heat – (for white Roux) cook 2 to 4 minutes with no color change – keep stirring to prevent burning – (for blond Roux) cook 6 to 8 minutes, color starts to brown, smells like toast – (for brown Roux) cook until deep brown, Roux with thin out.
Check out the vid for a demonstration.