Okay you can turn the heat up to almost medium if you like or you can make the roux thicker if you want.
The thicker the roux the lower the heat but less oil.
Hear you can see the roux has stopped bubbling as the moisture in the flour has cooked out.
If you take a spatula and scrape it across the bottom it should look like this about thirty seconds later.
I have also added a little black pepper.
Worth
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