Its really cheating, but in a pinch and you need it fast vegetable oil and flour wisked properly makes a smooth roux but works best when stock is at a boil, however 1:1 flour and clarified butter is always the best!

whats this dishwasher title?
its been years!!!!!!!
ahhh!!!

[shroomgirl]

depending on how much you need a microwave works REALLY well to make a butter roux

This is really not a roux, but if I'm doing a real low fat dish I bake the flour until it is brown and add to hot soups....sifting and whisking in.

Dark Roux Folse or Prudhomme are the guys!!!
Boy if you crank it up it should only take 20 minutes or so to get really dark roux....beware this is a monitered event.