Once the butter is melted, add the flour and immediately begin whisking until smooth. Make sure to continue stirring until completely incorporated. It is important to cook the mixture at least one-two minutes to cook the raw taste out of the flour. This is considered a blond roux.
If you want a deeper taste and color to your roux, turn down the burner to low, and continue cooking 3-5 minutes. Make sure to constantly stir the roux as it will burn quickly.
This roux can be added to soups, stews, gravies, and others to add flavor and thicken with no lumps.
This photo shows the roux with 1 cup of milk whisked in . This will be added to a soup to thicken and give it a nice creamy texture.