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Originally Posted by Troubleshooter
The Roux is the heart of anything that has a really good gravy or sauce. Even with the best ingredients, a ruined roux (and it's not hard to ruin one) kills the whole preperation.
The most important parts to making the roux are temperature and attentiveness.
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The words "really good" should probably get bolded there.
You can use other thickening agents, but nothing really brings as much as much to a sauce as a good roux. Especially one made with butter.