1. Place a saucepan, skillet or Dutch oven over medium-low heat.
2. Add ½ cup of butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.

White Roux:

1. Sprinkle in ½ cup of flour and begin stirring immediately. Keep stirring constantly to prevent it from burning. (This stage is great to use as a thickener for soups and sauces.)

Blonde Roux:

1. The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.

2. After 3-5 minutes you will have what’s called a blonde roux. (This can be used to make creamy and lightly-colored sauces such as a bechamel or a sausage gravy.)

Light Brown Roux:

1. To get a darker colored roux continue cooking it for another 5-25 minutes.

2. After 10-15 minutes of cooking you will have a light brown roux.

Dark Brown Roux:

1. Continue cooking for a total of 25-30 minutes, to get a dark brown roux. (This is perfect for a homemade gumbo recipe!)

2. Store any leftover roux in an airtight container in the refrigerator for up to a month.