re: Roux trouble

I use canola oil with all purpose flour. usually slightly more flour than a 1:1 ratio. Start by adding the oil, heating it up slightly, but not to where it instantly fries the flour when you dump it in. Cook on low-medium heat, stirring constantly. It usually takes about 40 minutes to get the color I want. The smell should gradually transform from the scent of hot oil to that of burnt popcorn, to the distinct aroma of a well browned roux. I like to cook it slowly so I can't see distinctly observe the color changing as I cook it, but rather gradually allow it to transform from something that looks like pancake mix to melted chocolate.