how do you make your roux?

[duckman1911]

For a small roux 1-3 cups I use equal parts flour and peanut or veggy oil. I prefer peanut oil because it has better heat tolerance. For roux bigger than 3 cups I use slightly more flour than oil. Stir over medium heat until you have the color you want. I like a chocolate color for gumbo. After the roux is done add veggies and water and bring to a rolling boil to seperate the oil. Turn off and let the oil float then dip off with a spoon or ladle. Do not add your stock until you dip off the oil. Once your chicken/duck stock goes in no more dipping. You want that good fat to stay in there.
There is 15 cups in a 5lb bag of flour. That is the biggest roux I have ever made. It took forever but it came out great.