re: help with making a roux

I have never heated the oil before adding the flour. I put the oil in and add the flour. I whisk until incorporated and then turn on the heat and whisk until it's dark enough.

Lately, however, I've made my roux in the oven. It takes a little longer, but it's easy and nearly impossible to burn. While it browns, I do other things like chopping etc... I'm usually making pretty large rouxs, but for a 1 cup:1 cup, shouldn't take much time at all. I usually preheat the oven to 350 or 375, if I want it faster. Either temp works just fine. I give it a whisk every 15-20 minutes once it starts browning.

Once browned to the degree I want, I remove it and add the trinity to saute. Very simple.