Roux question (half butter half oil) for recipes

If you're mixing the two, your proportions would probably be most accurately measured by using weight instead of volume, as in 1:1 butter:oil by weight.

Google machine says 1 cup of oil is approx 1/2 lb which is the same weight as 2 sticks of butter.

So 1/2 cup of oil and a stick of butter would be a possible replacement of using 2 sticks of butter.

My wife does half Butter and half Canola Oil for her roux.

I think it is roughly a half cup of each but I'm honestly not sure. I'll ask.

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My wife does half Butter and half Canola Oil for her roux.

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Kerrygold has a butter with canola oil in the little tubs now. I've used it several times. It spreads better than pure butter, and is great for making a grilled cheese or on a Panini. I'd imagine it would be good for a roux since it starts to melt quickly.

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heard a chef on the radio say recently that he bakes his roux and I looked it up, its pretty interesting. Had never even heard of that before.

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Are you talking about baking the roux in the oven? I've been doing that for years. Takes longer, but not much stirring and I do other things while it's browning. We've had a lot of discussion here about oven baked roux.

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At this point, why not used jarred roux?

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1. I like the smell of roux whether baking in the oven or on the stove.
2. I like to control the type of oil/fat used. Jarred rouxs use oil/fats I don't care for.
3. I like to control the color and the texture.
4. I like stirring the roux just not constantly. I have psoriatic arthritis in my wrist and dominate hand and between stirring a lot and chopping, all of which I like to do, it can give out.
5. When I make gumbo, I make a lot of it. Usually about 5 gallons which takes a good bit of roux. It's not as easy for me to make a large roux on the stove as it is to do in the oven, which is a breeze. For a small roux, I use the stovetop.
6. I don't drink beer. I like bourbon or gin and I can drink it while baking a roux in the oven and at the same time chopping veggies, sausage, making a stock etc....

Does that answer your question?

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Stay away from seed oils.

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I use both peanut and canola oil. What is wrong with seed oils like this in your opinion?

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1. I like the smell of roux whether baking in the oven or on the stove.
2. I like to control the type of oil/fat used. Jarred rouxs use oil/fats I don't care for.
3. I like to control the color and the texture.
4. I like stirring the roux just not constantly

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Agree!

That's why I have cooked them every different way...sometimes I want to make a roux the old fashion way. Sometimes I kinda want to make it the old fashion way. So I bake it.

Sometimes..."Ain't nobody got time for that."

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I use both peanut and canola oil. What is wrong with seed oils like this in your opinion?

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They're inflammatory industrial byproducts that contribute to the obesity epidemic, heart disease and other forms of chronic disease.

From purely the perspective of smoke point, the fat I would use is clarified butter. With a smoke point of 450°F, you'd be sure that no off flavors from fat degradation caused by heat would be perceptible in the final product.

If you think that would be to much butter flavor, you could cut it with avocado oil which has a smoke point in the 500s. Just make sure it's a neutral flavored avocado oil.

Seafood dishes made with roux containing clarified butter are really elegant.