re: Question about my rouxs updated on of 3

Like others have said, the roux will smooth out. I too use half oil and half four. Three-fourths of the way thru it starts to get a little clumpy and pasty, then a few minutes later it smooths out.

As far as a safe way to do it, you can make it as dark as you feel comfortable, but add some Kitchen Bouquet before your final seasoning to get the color like you want it.

Another safe way is to buy some roux at the grocery store.