Nice video, I wish I’d had that before my first attempt at making a roux!
I did notice he missed a color. I like using a dark brown roux for my gravies, he stopped at the brown. The dark brown is trickier, but I think it gives it a bolder flavor.
https://www.youtube.com/channel/UC-tc29lL509qJFigIeMO_yw
Essentially CIA (Culinary Institute of America) training without the hands on portion. You can learn so much.