Heat oil and stir in flour using a wire whisk. Stir constantly and cook until roux is desired color. Note: Roux color varies with time cooked from coffee and cream color, to red, to dark chocolate brown. Lighter colored roux is used in milder dishes and darker is used in more robust dishes such as Gumbo. Constant stirring is necessary to prevent burning. Once black flakes are noticed, roux is burnt and must be discarded.
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