Prep Class: How To Make a Roux

In order to prepare y'all for my Savannah-style seafood gumbo recipe coming later this week, first you gotta learn how to roux. A good roux is the basis for almost all southern sauces, gravies, stews, and soups. And now for the tip - my recipe isn't going to take you all the way to the very dark roux typical of New Orleans cooking (because, well, I'm not from Louisiana)... so learn to stop at the medium caramel kind. More to come in the full recipe later.