Wolf try the oven method some time it makes it easy to make

Roux is the base thickener for many different sauces, gravies and stews. Basically equal parts fat and flour well blended and browned. The degree of browning of the flour will determine the thickening and flavor with raw flour having the most thickening and wheat flour taste, darker less thickening and a nuttier taste.

A simple white sauce is browned for just a dew minutes at most then milk added to desired thickness. Au Gratin is this white sauce with cheese added. Butter is the usual fat for these.

Brown gravy is a roux cooked longer to desired color the water or stock added and seasoned. Mama always made brown gravy using the leftover seasoned breading flour and frying oil when she made fried chicken. That and water. Simple and easy.

Country/White/Sausage gravy is white sauce with lots of black pepper, browned breakfast sausage, and a dash of black coffee. Bacon or sausage grease is often used for the fat.

The trick to a roux is to never ever scorch the flour, once scorched it is ruined. Constant whisking over medium to medium high heat is required.

Gumbo roux is usually darker according to taste and is described by color such as peanut butter or brick. Fats can be any though traditionally butter is creole, as is tomatoes, or New Orleans/city cooking while lard, no tomatoes, is cajun.