Need help with making a roux in the oven

Do it without oil. Spread flour on baking sheet. Insert into oven at 400. Turn every so often until nut brown in color throughout. Skim less.

They contradict each other. One says use oil, the other says don't. What are the benefits of one over the other.

I recently tried the oven roux and have posted about it several times. I've done it about 5 times at this point and it works like a charm. Looks to be nearly impossible to burn it. Just cook it on 350 until it reaches the desired color. I make large rouxs so it takes a good while for mine to even need stirring the first time.

All I do is whisk the oil and flour together and put it in the oven. For a smaller roux, I'd check it every 20 minutes. For a large, it could go an hour before it needs checking. You are checking merely to stir and check the color. I check it more often when it gets close to the desired color. Oven rouxs take longer than stovetop rouxs especially if you make your roux on high heat like Paul Prudhomme, but they don't require babysitting. Tastes great either way.

I've never made and oiless roux. I like to saute my trinity in the roux.