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Roux is flour and fat cooked together and used to thicken sauces. It is typically made from equal parts of flour and fat by weight. You will need a refined oil that will withstand high heat, like safflower, sunflower, and peanut oil. The fat can also be canola, vegetable oil, or lard. You need fat with a high heat point. The flour is added to the melted fat or oil on the stovetop, blended until smooth, and cooked to the desired level of brownness. The roux can be white, blond, and several degrees of brown.
Let me know if you have questions, and please be careful in making a roux. Slow and steady is best.
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