Roux is a funny thing. It’s highly personal—there are as many opinions on its correct assembly as there are cooks who prepare it. And you can’t talk to someone about roux—or read a published recipe for it—without being warned, “don’t let it burn.” It’s enough to make busy home cooks run out and buy a jar of Savoie’s, which they understandably do in large numbers.
But roux—true roux—isn’t hard at all. Moreover, it’s immensely satisfying to do right. All it takes is a little practice, some awareness and the right pan.
Roux springs from French cuisine and is nothing more than the combination of flour and fat, browned to different degrees and used to thicken dishes. In Cajun and Creole cuisine, vegetable oil is the fat of choice, and roux is usually taken to a medium to dark brown hue, depending on the dish.