Stovetop Roux  Soups and Stews  196 reads

Stovetop Roux


7 tablespoons vegetable oil or butter
11 tablespoons all-purpose flour

In a Dutch oven or large cast-iron skillet, heat oil over medium-high heat. Add fl our, and whisk vigorously until combined and mixture is smooth.

Reduce heat to low, and continue cooking, whisking, until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes. For blond roux, continue cooking, stirring occasionally, until roux is light golden brown, about 15 to 20

minutes. For brown roux, continue cooking, stirring occasionally, until roux color resembles peanut butter, 30 to 35 minutes. For dark brown roux, continue cooking, stirring occasionally, about 45 minutes. As roux darkens, stir more frequently.

Remove from heat, and use immediately, or cool completely, and freeze up to 6 months.


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