From Spatula Diaries: Making a great roux

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 pre-made roux, which they understandably do in large numbers. But roux—true roux—isn’t hard at all. Check out Maggie Heyn Richardson’s latest blog to get her method on a good roux here.