In its most divine state, it’s a deep chocolate hue, reached after 30, 40, sometimes 60 minutes of stirring
I feel like the roux is the center of the dart board with whatever you put it in. It doesn’t just color or thicken the dish, it’s almost emulsifying the flavor of that dish. It’s its own flavor profile.
Preheat oven to 400 degrees.
Stir flour & oil together in a dutch oven.
Cook, covered, until almost the desired dark chocolate color
Remove from oven before it reaches the color you want, because it's going to keep cooking.
Allow to cool to room temperature before adding it to liquid.
Roux may be frozen.