Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for? Does the fat/flour ratio stay consistent?
Solution:
Is an oil-based roux cooked the same as one made with butter?