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I've started doing the oven method for roux making [1] for darker roux and it's been life changing. I never had the patience before and now that's not an issue.

• lagniappe 3y ago
  I do a two step roux (pun intended). I get to pecan color on the first roux, then start a second roux to a caramel shade, then mix them and by the time the second roux is done, the first has got to about a dark chocolate shade. The reason for this is you generally use a blonde roux for thickness, or a dark roux for flavor. I like okra and file but not everyone else does, so to get the thickness and flavor both, we use the two step.