Roux for U

Roux is a simple way of thickening a sauce or soup.

A roux consists of equal parts, by weight, fat and starch mixed together and cooked slightly.

4 oz clarified butter, oil, rendered chicken/beef fat
4 oz flour - 2 oz rice flour, 1 oz tapioca starch flour, 1 oz sorghum flour, 1 teaspoon xanthan gum

Melt the fat, whisk in the flour until a consistent paste texture is formed. Cook it slightly while constantly stirring. It will turn a light brown color if left to cook. A lighter color is needed for chicken and dumplings.

To use a roux, Add a cool roux to a hot, not boiling, liquid - Add a hot roux to a cool liquid.
Never add a hot roux to a boiling liquid. This is a recipe for lumps.