It's called a Roux get use to it.

To all good soups, gravies, and sauces there needs to be a start. A place where all things must come together. This lovely place is call a Roux It is simple and yes a little scary perhaps but trust me learn the roux and all others will follow.

A roux really is a way to thicken up any dish that needs to be thickened, and yet not loose any flavor. I will always thicken my dishes with a roux and not just a little water and flour. Though that method works I feel adding water to a dish when not called for weakens the taste. After all a roux is so easy that not to do it seems almost wrong, and if you know your dish will need to be thickened such as a soup or gravy then you can make the roux first!

What you'll need:

   3  tbps Butter (or left over fat from cooking)
   3 tbps Flour


Rules:
 How much roux you use depends on how big your final dish is going to be. A soup that you want thickened but only a little you may desire to use less but for a gravy I may use a little more. Just remember equal parts fat to flour.


Start:

In a large skillet or pot melt butter (or add fat) on medium-high heat and heat it to a bubble.
Turn heat to a simmer.
Slowly add in your flour, whisking vigorously to keep the flour moving.

When flour is completely incorporated with the butter/fat and you have worked out any lumps your roux is finished and ready for you to mix in the rest of your sauce, soup, gravy. It might not look like much, but you don't need much.