How to Make a Roux

Basically you need some sort of oil, flour, and liquid in order to make a roux.  For mine I'm using:

• 1 stick butter
• 3/4 cup of plain flour
• 6 Cups water
• 1 T Better than Bullion Beef
• 2T Herbs de Provence
• 2 Cloves of Garlic

The Better than Bullion, Herbs de Provence, and Garlic were blended with the first cup of water to make a broth.  This is the flavoring that I'll need for the recipe I'm making this particular roux to go in, but you could use any flavoring your recipe calls for as long as what you have is liquid.  

Start by placing the butter in a hot pan and allowing it to melt completely over about medium heat.

Add your flour in next.  I added mine 1/4 of a cup at a time until I had a loose roux.

I wanted a medium roux so only let it get a touch darker than this before adding the water.  For a light one you can add the water sooner, or for a dark one you can wait even longer.  Just be careful that you don't let it burn.

Adding water to your roux will make it thicker to begin with.  I don't know the science behind it, but I assure you it is normal and alright.  You want to add the water a little at a time letting it get thicker and then gradually thin.  If you add the water all at once then you'll end up with lumps in your roux.

I was looking for a roux that was about the consistency of a thick gravy so that's where I stopped adding water.  Depending on what you are using yours for you may want to add more of less water than I did.