Place the flour in a large plastic bowl that is easy to handle. Place the oil in a large heavy skillet over very high heat. Once it has begun to smoke heavily, whisk in a little flour -- you must use a whisk for this method, because a spoon will not break up the lumps fast enough. The flour will begin to brown immediately. Continue to add flour. The idea is to control the temperature of the oil, and therefore the darkness to which the flour cooks as it hits the oil, with the rate at which the flour is added: The faster you add the roux, the less the flour will cook. So for a peanut-butter-colored roux you'll be adding the flour a lot faster than for a dark roux. Once the roux has reached the desired color -- using this method, ANY color will take only about 10 minutes -- remove it from the heat and cool as described above.
I guess an oven roux is a "slow" roux?
-----signature-----
"I wish I could lag during sex." - Reapist
Jezza, so you know, you've been moved to the
number 1 spot of my list of people
with horrible taste on the board. -Wolfgar-
Jezza, so you know, you've been moved to the
number 1 spot of my list of people
with horrible taste on the board. -Wolfgar-
