Doooood , do yourself a favor and binge that shit ! Season 1 is a lot different from season 2 , but they ' re both awesome in their own ways . Bruce Campbell also has a small role in s 2 as Ronald Reagan <| sep |> Note I ' m not a pro cook , just a home cook , so I may mangle this a bit but it ' s how I learned it and use it . This is also a basic , straightforward roux without aromatics or rice mixed in . Anyone with corrections or better ideas , please correct me ! Roux is an equal mixture of oilfat and flour that works as a thickening agent . To make , heat two tablespoons of oil traditionally butter or rendered fat from the meat you ' re working with , but vegetable oil works in a pinch though flavor will be different in a saucepan until you ' re really comfortable with doing this , I strongly recommend doing this over low heat as it ' s really easy to screw up fast on higher temps . Once the oil ' s hot , add two tablespoons of flour allpurpose , not bread or cake flour and stir , mixing the oil and flour into a slurrypaste as you cook the flour . The flour will darken an develop a nutty sort of flavor as you cook it and can easily burn or get too dark for your dish pretty quick , so you do have to constantly watch and stir at this point . A light roux is a light tan color , the flavor is pretty mild and it works well for light colored and more neutral sauces bchamel sauces for example . The darker your roux , the stronger the flavor . If you ' re making a gumbo for example , you can let it get to a fairly dark almost mahogany colored roux and that will add a lot of flavor to your dish . Once your roux is your desired color , add in a bit not all ! Maybe a quarter cup of your dish ' s liquid milk , stock , drippings etc to your roux and stir to incorporate . Add the remaining liquid a bit at a time while stirring until it ' s all in the pot or until you have a smooth no lumps ! mix of liquid and roux a bit thicker than you want your final product to be so you can add it to another pot like a slow cooker . Continue to cook while stirring occasionally until your liquid has thickened to the desired consistency for your dish and you ' re done ! You can also use a corn starch and water slurry as a thickening agent . I ' ve heard arrowroot is also good , but I ' ve never used it .