Roux or not to Roux, what was the question?

Who do roux?  If you can make milk gravy, then you can & have made a roux, it's that easy!

white                   blond

 caramel               dark

There are various grades & uses for roux; there's 4 basic grades "white, blond, brown & black." ( some say "light brown & dark brown ) Above are a fairly good representation of the colors when I make them.  I refer to them as "white, blond, caramel, & dark roux."  The only real difference in making the different colors, is how long you cook the flour & fat base.  Roux is a way of thickening, while controlling & enhancing the flavor as well as adding color.  Basically, roux is made buy cooking ( frying ) equal amounts of flour & fat ( butter, oil or meat drippings ) in our case, veg. oil., unless I state to use another.  Also, if I vary any roux color from above, I'll always associate the color with something like ( tan like a chocolate chip cookie, caramel, or milk chocolate.)  It's usually best to make more than you think you'll actually need, just in case.  If you use as much roux as I do, you can make large batches once a week or so, refrigerate & use as needed.  When you cook the flour this way, you get rid of that pasty raw flour taste & give it a nutty flavor, which enhances as it gets darker.  When to add the roux, depends on various things like, the recipe', cooking technique &/or proteins being used.  A lot of recipe's start with the roux 1st, using butter or oil, then the "Holy Trinity" ( celery, onion, bell pepper ) Usually, fried & roasted protein recipe's, make the roux using the meat drippings after it's done. "example, Chicken fried steak & white 'peppercorn' gravy."  This technique is the easiest; after the protein is cooked (chicken, turkey, steaks, bacon...) just add an equal amount of flour to the meat drippings & cook until you have the proper color roux for the dish.  For a white peppercorn gravy,  thro a few cracked corns in with the flour & cook until blond, let cool a few min.s, add a little salt, & temper in a little cream, then slowly the milk & cook till thickened.

As for my Gumbo, we're adding a ^ modestly dark roux ^ after the trinity & spices, shortly before the protein.  As you can see above, it's a little darker than caramel, but lighter than milk chocolate.   Also, don't let it get hot enough to smoke, making roux over medium-mhigh heat & slower is better, & take into account that you are getting the mix REALLY hot & should pull it off the heat just a little lighter in color than what your wanting, for it will continue to cook a little while & get darker. ( it's best to continue to stir for few min.s after wards.)
 Last, if you make a large batch for a week or 2 supply, let it cool & you'll notice the flour settles to the bottom ( into thick paste ) leaving the oil on top. I drain off the "clearer" excess & mix the rest back up & store in old margarine tub/frig.  For later use, add necessary amount of roux to drippings, or put in glass bowl with a cup of water & heat in microwave to about 200 deg. F, mix well, then use after trinity. 
That being said, below is an instructional video of a Chef showing how to make a roux; you should watch him, he did a good job explaining & showing how easy it is!

Good Luck! &
Enjoy, Todd