When making a roux, does your ratio use weight or volume

I use volume.

Volume. I start with 1:1 cups of each. Usually end up adding flour until I get the consistency I'm looking for.

2-1 flour to fat by mass...

ETA: then add more if its needed to get proper consistency!

You should use weight, but I always use volume. I know I'm going to need more flour than oil by volume.

You can't precisely add flour to a recipe by volume.

It all depends how it's packed, the humidity, and numerous other factors.

The most accurate way is to go by weight.

Oil isn't as big of a deal because a liquid by volume is roughly the same as by weight.

But if you're using a scale, you might as well just weigh it all.

I'm like MD. I just eyeball it and keep adding both until I'm tired of adding and it's high enough in the cast iron skillet. When I'm finished it will fill a quart mason jar and then some.

quote:

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You can't precisely add flour to a recipe by volume.

It all depends how it's packed, the humidity, and numerous other factors.

The most accurate way is to go by weight.

Oil isn't as big of a deal because a liquid by volume is roughly the same as by weight.

But if you're using a scale, you might as well just weigh it all.

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Great baking advice. Spot on.
Overkill for a roux. As others have said, eyeball it. The darker the roux you want, use more flour than oil.

So when you go by weight, what ratio do you use? Is it 1:1 or something different?

I tend to prefer a "lighter" roux meaning less flour. Its just a personal preference thing for the cook and also what kind of consistency you are going for.

I use the instructions from John Besh My Family Table...perfect every time.