Roux!

I can make a roux like nobody's business--and I love making one. I even like saying it--"roux." Hubby-bubs will ask me what I'm doing and I can say in my I-pretend-to-be-a-chef-voice, "Oh...I'm making a roux." It's what makes chicken etouffee and pot pie so scrumptious. Do not even go there with any kind of canned soup and say that it's better--it's not!

It's a simple process, really. Any chef (and I'm not one) would laugh at me. There is something about introducing that butter to those sauteed veggies and then adding flour, oh so kindly, and taking the time to stir appropriately. Taking time to let the process happen. And then adding the liquid to create this golden-ness that is rich and flavorful. When it's done right, it sets up the dish perfectly. As crazy as it sounds, but it makes me happy.

So why is it that I can't make gravy to save my life?