What’s your go to roux oil to flour ratio?

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the roux seems thin...I cooked my roux on low for 90 minutes. Color was gorgeous but I’m not sure about the consistency.

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The darker the roux, the less thickening effect. You need to use more if using a dark roux. Your ratio is perfect.

I’m probably just shy of 1.5 to 1. I start at about 1.25 to 1 and it’s by feel from there, have the flour and oil ready to go

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ALWAYS have oil and flour on hand to add to the roux as needed. I've never made a roux without adding one or the other. to achieve the consistency I like

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So no harm adding either
During the cooking process?

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Also, have a chopped onion ready when you are finished to stop the cooking process.

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Good to know. Thanks. Was curious if there was a way to do this.

Thanks everyone for the input.

I never measure but if I had to guess 2.5:1 flour to oil

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So no harm adding either
During the cooking process?

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Not at all.

When you get to the color roux that you desire, I like the color of a Hershey Chocolate bar, turn burner off and move pot over to a cool area of stove. Dump in chopped onion and keep stirring for another 10 minutes or so. The roux will then get really, REALLY dark. Almost black. It is not burnt.

Pro Tip:
Wear long sleeves when doing this. Because if that shite splashes on your arm you are going to know about it. They don't call it "Cajun Napalm" for nothing. Ask me how I know! LOL

This is dumb, but I've never once measured. I was taught in a particular cast iron pot and when I got married, received a very similar sized cast iron pot. I know how much oil to put in to get a layer on the bottom and I sprinkle in flour until I get the right consistency. Drag a wooden spoon and see a bit of a trail before it fills back in.

I have trouble scaling down and just end up freezing a ton of it when just cooking for our 4-person family.

Flour to oil ratio. 45 min tops

Seafood gumbo - 1:1

Chicken sausage gumbo - 1.5:1