1 Cup Lard (Hey, what can I say? Lard has the best flavor! You can use Veg. Oil though)
1 3/4 Cup A.P. Flour ( I always gradually add the flour, you may need more or less. It should be thick, but not clumpy)
1 or 2 Bottles of Good quality Beer, like Dixie
Heat you lard over Medium Heat until good and hot, while oil is heating, open a beer. Gradually whisk in your flour until smooth. At this time, I generally switch to a wooden spoon, it gets into the crevices better; take a sip of beer. You want to stir constantly, but not too fast, this is a southern dish. Slow down, have some beer. Picture a streetcar lazily lumbering down St. Charles Avenue. I can remember my mentor Chef watching as I whisked my roux as if it were a bowl of egg whites. He said, "What are you doing? Let it cook! If you stir too fast, you cool it down. It needs to cook." I always think of that when I make roux. However, you do want to keep that roux movin'. If it starts getting too brown as you stir, pull that baby of the burner for a minute, lower the heat a smidge, and For God's sake, Don't splash it on your skin, Chef Paul calls it Cajun Napalm, you'll know what he means if it gets you. I gradually lower the heat as I cook roux. Anyway, after about 10-12 minutes on the streetcar, the roux will start to look like wet sand, peanut butter colored. Drink some beer (I failed to mention, every shade of brown the roux turns, you should have a gulp of beer). Take it nice and slow, turning the heat down if necessary. Opening another beer if necessary. In about 10-12 more minutes, Your roux will look like milk chocolate. This is where I get off the streetcar, a lot of cooks take it further down the line, but this is my stop. I then let it cool at room temperature for awhile, then cover and chill. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!
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