In a large skillet or heavy-bottomed saucepan, melt 2 ounces of unsalted butter (that’s four tablespoons) over medium-low heat. Keep an eye on it to ensure it doesn’t brown too much; we want it just melted, not browned. This step is crucial, as it sets the stage for blending the flour.

As soon as the butter is thoroughly melted, add 2 ounces of all-purpose flour (slightly less than 1/2 cup) right to the melted butter. Grab a wooden spoon and stir vigorously in a figure-eight motion. The goal here is to achieve a smooth mixture—keep stirring until every bit of flour has absorbed the butter, which may take about 30 seconds to a minute. Look for a uniform consistency with no dry flour pockets.

Continue to cook the flour and butter mix over medium-low heat, stirring constantly. In about another 30 seconds to a minute, you’ll notice the mixture becoming slightly thickened and smooth, with tiny bubbles beginning to form on the surface. At this point, it should develop a lovely nutty aroma, signaling it’s time to decide if you want a white roux or to take it further.

If you’re after a white roux for lighter sauces, you’re ready to go! But if you prefer a deeper flavor profile, keep cooking the roux over medium-low heat, stirring continuously until it transforms into a pale golden color—aim for about 3 to 4 minutes. For a brown roux, which is perfect for a robust gumbo, allow it to cook for 10 to 12 minutes until it reaches a dark brown shade. Just remember to keep stirring, ensuring nothing sticks to the bottom!