Roux

• 2 tablespoons olive oil
• 3 pats butter
• 3 tablespoons flour
• 1 12-2 cups stock or 1 12-2 cups milk
• salt and pepper

1. Heat the oil in a saute pan over medium heat.
2. Add the butter and stir in with a whisk.
3. When butter is melted, add the flour and whisk the flour in with the butter until the flour cooks fully and no longer looks white.
4. The flour might clump up but that is ok. Add the liquid and whisk to incorporate until all the lumps are gone and the sauce starts to thicken.
5. Add salt and pepper to taste.
6. Once the sauce is at the desired thickness remove from heat and add to the dish you are making.

olive oil, pats butter, flour, stock, salt

Taken from www.food.com/recipe/roux-405085 (may not work)