help with making a roux

Med high heat the entire time. Never stop whisking.

Otherwise, sounds about right.

Stovetop heat setting vary by stove. You probably didn't have a hot enough fire if it took you 90 minutes. That's too long. It shouldn't take more the 10 - -15 minutes if the fire is hot enough. You will set off the smoke detector in your kitchen and you will think you are going to burn it, and then you might. Keep stirring until it is the color of a dark penny.

Good luck.

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Squints 3410

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make it easy on yourself, do it in the microwave I learned from this board (or oven).

i have an 1100w microwave, the higher the wattage, the easier & quicker this process goes.

takes no more than 10 minutes.

*YOU MUST USE A PYREX BOWL OR YOU WILL HAVE A CAD-TASTROPHE* (see photo below for what happens if you don't use pyrex. this happened when visiting my parents and not realizing they didn't have pyrex bowls )

Step 1: pour in a cup of oil (doesn't matter what kind..lately i've preferred to lightly batter and fry boneless/skinless chicken thighs in a hot iron skillet and pour a cup of that into the bowl complete with 'dirt/drippings')

Step 2: if its not hot, i like to cook the oil for a minute by itself to make it more receptive to the flour.

Step 3: pour in flour, whisk well, put in microwave for:

2 minutes (open and stir)
2 minutes (open and stir)
1-2 minutes (you want it to start changing color your microwave may vary, open and stir)
1 minute (open and stir)

keep doing 1 minute intervals until it starts to have the consistency of chocolate mousse.

then shorten to 30 second intervals (don't be afraid that its starting to smell burnt, its not)

once you have what appears to be a porous crust of quicksand, remove and put on hot plate *BEING VERY CAREFUL BECAUSE YOU ARE NOW HOLDING LAVA* near the stove.

i then add the onions (watch out for the smoke!) and it will disintegrate them and darken more.

then add the rest of the trinity and it will continue to get darker and much less hot.

i have a boiling soup pot of chicken stock already going and just add the roux/trinity a scoop at a time while stirring vigorously.

once the whole bowl is transferred (i like to lick the wooden spoon once the roux is cool to see if its right..yeah..thats why i eat raw roux ) and properly integrated into the stock you can add the chicken and turn it down to simmer.

after about an hour i add the sausage and turn the fire off.

adding the sausage at the very end keeps the grease from oozing out of the sausage and forming a greasy film on top.

skim any grease off the top using a metal spoon.


the whole process takes about 15 minute (other than letting it simmer) and the roux never burns.


eta, found it

I do mine in the oven while prepping everything else. 350 until it's perfect brick in color. Whisk every 20ish minutes.