re: Adding vegetables to roux

quote:

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For a really dark roux, my onions don't hit the roux for a good half hour or more.

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How long do you stir your roux? I mention this in every gumbo thread, but a roux doesn't have to take 30+ minutes to make to get dark.

Now volume may be one thing, but here is a tip i learned from listening to Folse on his radio show.

Heat your oil up on medium high to high heat. Watch the oil. Once you see that first whiff of smoke, add your flour and turn your heat down a little. Then just stir. I made the darkest roux i've made yet Saturday, and it only took me about 10-15 minutes.

Again, to each their own, but i find many people don't know about this method of getting a quick roux.