HOW TO: make a roux

A roux (pronounced ROO), like deglazing, is a base for just about anything except it is typically used to thickeners for soups/sauces [for example: mac and cheese, gravy, and any soup]  

it's SIMPLE, all you need to know is: 

EQUAL PARTS OF FAT AND FLOUR

Ok, so the fat: I prefer butter (the most common in roux's) above everything else... pretty much cause I'm biased and dont like using lard or margarine. So, all you need to do is put your fat in first (melt the butter), and once it starts to bubble, slowly add in your flour, whisking until uniform! BUT KEEP COOKING for a few minutes so the taste of the flour is not so apparent... learned this one the hard way..

ALSO: you can keep it on the stove until it reaches the color you desire, for example for a white sauce, dont cook it for so long, but for a gravy, continue cooking until it reaches a darker brown

Enjoy!