Originally Posted by PrincessFiona60
I like to make it in big batches and freeze it in an ice cube tray. They I have it for quick fix meals.
I make up roux in big batches too. I used to freeze wafers of roux on wax paper. Then, I read what Julia Child had to say and she says it lasts for months in the fridge, so that's what I do now.
I really don't know my ratio of flour to fat. I use whole wheat flour and I have never seen a recipe for roux using whole wheat flour. I suspect I use about 2 parts flour to one part fat. I just keep adding flour until it looks right to me. My roux is kind of a sandy blob, not the shiny, liquid looking stuff in the link. It works well and I don't get lumps (7-9-13, so far).
I tend to use beef fat for beef gravy, pork of bacon fat for pork gravy, etc. I will have to try making roux with oil some time.