re: Roux Method Poll and Post

I’m more of a medium. Takes about 10-15 minutes I guess. I start on high the adjust up and down or even pulling off the heat if its too hot. But I normally make about a half gallon at a time. Rarely do I make a roux then put my trinity it.

Made this one in a big magnalite saute pan. All I had handy I guess.





Its really why I dont buy the jarred. I always have jarred on hand because I just make a big one then use as needed.