re: Best oil when making a roux?

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I brown my flour in large batches in the oven and store it in the freezer. When it comes time to prep a dish with roux, I use no oil. Yes, I know it's heresy, but I don't want the extra fat.

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I cooked a chicken and sausage gumbo Sunday and I bought Savoie's powdered roux mix and it work like a charm.

Your way is cheaper, so I am going to do it your way and store them in the used jars.