"First, you make a Roux!" How very often we have all heard "good French Cooks" begin to share a recipe with just those words! And the roux is certainly the foundation of many sauces and gravies.

2 tbsp. butter, shortening or bacon drippings
2 tbsp. flour

Melt the butter, shortening or bacon drippings in thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of overbrowning, dispose of the roux and start over. Even the slightest burned sauce will ruin a savory dish. To this basic roux, add seasoning and stock to make various sauces and gravies.