The fat is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from nearly white to nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.