Hey, I can now make a smooth, creamy Roux. I was surprised at how easy it was, didn't freeze any as I wanted to cut the recipe in half first to see how it turned out. In the past my attempts have turned out lumpy or gritty results. Not this time thanks to this recipe. I used to make Hamburger Steak with onions and what an awesome result. This is the only way to go for me with very clear and precise directions. Next time I'll make enough to try the freezing.