... I didn't know you could make a roux with oil. Seems like it would be lacking in flavor....
IMHO, it depends what you are doing. If I am making gravy, I skim the fat off my drippings and add butter to get to 2 Tbl., add the flour, etc... If I am making soup that needs to be thickened, I tend to saute my onion in EVOO then sprinkle with the flour, brown slightly, add the liquid, etc... I've never noticed a lesser flavor when I do this. Just another perspective ...
...Contrary to commonly accepted proportions of a 50/50 mixture of flour to oil...Everybody I know uses more flour than oil. I personally use around a 2:1 ratio of flour to oil....1/4 cup of oil...1/2 cup of flour....
I agree Bob. I think the confusoin lies with the units of measure. The 'equal amounts' rule applies to measuring by weight, not volume. So a pound of oil, about two cups, would go with a pound of flour, about four cups, to make a roux.
...I just never heard of heating straight plain oil in a pan and then adding flour to get a roux...Your examples do not show making a straight oil and flour roux for a recipe. You have included other ingredients...
If a rec. calls for a roux, how do I know how much to make? I know its equal parts flour and oil, I don't know how much to start with. THanx