This sauce starts with a quick roux of vegetable oil and flour. Then, all remaining ingredients are added and sauce will come to quick boil then simmer for few minutes. If you like it thicker, keep cooking it longer.
In a medium sized saucepan, add the vegetable oil and flour. Turn on medium heat and begin to whisk. Keep an eye on the color of the roux, it will start to darken and bubble. If it starts bubbling too fiercely, drop heat down to low and whisk until you no longer smell the flour. Add all remaining ingredients, whisk together on high heat until boils, then drop heat down to low and simmer for 2-3 minutes. Pour into jar and refrigerate. If becomes too thick, you can add water to thin.