Cooking a roux is an art. Yes, there are ingredient ratios to follow (1:2 oil/fat to flour) and a cooking method that will give you the best results; but really it’s all about paying attention to the pot and working the roux until you’ve mastered how to cook it. The fastest way to burn a roux, especially when you’re learning how to cook one, is to stop stirring it and walk away from the pot. Stirring your roux constantly is one of the easiest ways to keep it from burning.
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