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Hmmmm, Ok.. I don't have a problem with using fat; it's just the quantity. How much fat can I get away with using for say, one cup of flour?

Thanks all for you input. To clairfy what I want to do; is create a concentrated form, freeze it and then (break off what I need) reconstitue it with water. It is the flour part of how to cook it with out adding alot of fat or water to cook it. Just as an example, I saw one recipe that wanted...

From a Food supplier, I purchased a large block of frozen concentrated gravy. It was a about 3 lbs frozen. To use, all that was required was adding 6 to 8 cups water. How is a condensed concentrated gravy made so that I can just add water. It would seem that the flour has to be pre-cooked but...