Although roux is a staple and mainstay of Creole and Cajun cooking, it has many uses – from thickening a gravy, making cheese sauce, to giving body to stews and casseroles.
Making a roux is one of the simplest things to do, and so useful in so many dishes. It’s basically a 1:1 ratio of fat to all-purpose flour. The most common fat used is butter, but the fat skimmed from the pan of a roasted chicken or turkey can make a wonderful roux. Whisk in some of the pan drippings (and maybe some stock) that have been separated from the fat for a luscious gravy; use a little less added liquid, and you’ve got a nice thick base for a pot pie.