re: help with making a roux

quote:

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CAD703X

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Not sure who gave you a downvote. That's apretty idiot proof method of getting a dark roux without burning.

To the OP...higher heat and stir constantly. If you smell even the tiniest hint of burn, it's too late. Don't try to get it too dark until you've done it a few times.

Also, if you use oil that you brown your protein in, make sure you take out all the bits. They will burn in the high heat it takes to make a dark roux.