re: How long does it take you to make a roux?

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One interesting method I saw recently was Bruce Mitchell making a quick roux on a Blackstone

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Well that was the most interesting thing I've seen this week.

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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.

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this my method. made a medium roux few weekends ago in about 8-10m. gotta have them veggies ready to go though to stop the browning of the roux.

I love making the roux in the oven. I usually make a pretty large roux. I've learned you can up the heat and make it quicker than 3 or 4 hours, but it really doesn't matter. I do other things while it's cooking like chopping vegetables and frying chicken or cutting up the meats etc... That takes time if you're making 4 or 5 gallons of gumbo. If I was making a few quarts or so, I'd likely make the roux on the stove or maybe not.

I don't know why you find making roux in the oven so humorous. There's really no risk for burning it and it's very easy to control the color, particularly with a large roux. You can get it as dark as you like only stirring periodically.

about 45 min, Usually 2-3 beers

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4-5 minutes

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I don’t get the downvotes. Oil and flour are cheap. You can do a scorching hot and fast dark roux in no time. It might burn…so you start over.

I quit dealing with it. Jarred roux is exactly the same product that y’all spend an hour on. I get enjoying the process…but I don’t drink beer and have better things to do than stir.

My husband (not from LA) found the 5 minute roux method and has perfected it. It terrifies me, but comes out splendidly, so dark and rich. I always say "It's gonna burn!" Never does.

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But I've heard of people cranking the heat up and doing it twice as fast as that.

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This is what I do. Get a nice dark roux in half the time. Just make sure to stir the entire time and you're gold. I don't want to spend 40 minutes stirring a pot.

45 minutes for chicken and andouille gumbo. I cook it low and slow. The key is to get it as dark as possible without burning it. It can be lighter for other dishes.