1 c. all-purpose flour
1 c. cooking oil or butter

Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower flame and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside.

If roux remains in the pot it will continue to cook and get too dark. Always use warm water to dissolve the roux. This keeps well in or out of the refrigerator, so make plenty.