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Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.
For a blonde roux, allow it to cook a minute or so. For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.
Add cold liquid a little at a time while whisking until smooth after each addition.
Add remaining liquid and seasonings, simmer a couple of minutes.