White sauce rou

Ingredients:

• 4 tbsp. rendered fat or butter
• 6 tablespoons flour

Preparation:

1. Heat the fat or butter over medium heat. Add the flour all at once, whisking vigorously. When the mixture begins to bubble, reduce the heat to low and stir continuously. Cook until the meat begins to brown, then cook for another 2 minutes, stirring occasionally.
2. The roux can be used immediately to thicken liquids at room temperature or below. To thicken hot liquids, cool the roux to room temperature or refrigerate.
3. Store the tightly sealed roux in the refrigerator for up to one month. Simply break off pieces and use as needed.