How long does it take you to make a roux?

I use 2 sticks of butter really low and slow. 1 hr. its totally worth it.

4-5 beers.

About 15 minutes.

I do the high heat method. I've stated this on the board before, but my roux making process changed when i listened to John Folse radio show one morning. For a fast roux, heat the oil on medium high to high heat. Once you see that first whiff of smoke, add in your flower and stir. A cast iron pot works much better for this than stainless steel. I use a whisk to stir then when it gets the color i want, i add my vegetables, reduce the heat to medium high, and continue cooking down for another 3-5 minutes.

I use grapeseed oil nowadays, do to the high smoke point.

I start mine hot and fast, but once it starts to brown, it changes so quickly, I usually slow it down some. I've never really timed it, but if I had to guess, I'd say about 30 minutes.

This thread made me realize I've never measured oil or flour for my roux.

Just "this" and "that" until it's the right consistency.

One interesting method I saw recently was Bruce Mitchell making a quick roux on a Blackstone. He basically just dumps the flour directly on the grill, browns it, and then adds oil.

Bruce Mitchell - Blackstone Gumbo

Depends on how much. 5 cups of flour takes a half hour, 10 cups takes about 50 minutes.

No time wasted with my Hands free battery powered stirrer

Give or take 4 hours in the oven.