Making my first stovetop roux

I am almost ashamed to admit that, having grown up in Louisiana for the love. But you can buy roux in jars there which is so easy and it's so rich and brown. And though such a jar is open in my fridge right now, I'm determined to take things to the next level over here in Em-i-lis' kitchen. Things that can go from fine to burned in 3 seconds intimidate me, but so far so good.