I made the darkest roux I've ever made last night. I used a little more oil than I normally would, as I have found that the roux thickens and thickens as it gets darker and at some point it gets so thick that the risk of burning seems high. I don't cook it past that point usually, and it's more of a milk chocolate color...but I always want to try and see if I can get it darker. Last night, the roux thickened and thickened, but after a little while at that milk chocolate color, it started to thin out and the oil seemed to want to hang out on top more. I've always heard that roux loses its thickening power the darker it gets...so I guess this makes sense? But does the oil start to separate more as it gets darker as well? I tried whisking it but didn't have a ton of success getting the oil to stay mixed for long before separating again.

Pics don't show oil separation.

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Posted by 91TIGER

Lafayette

Member since Aug 2006

19625 posts

Posted on 12/20/20 at 2:56 pm to SUB

I know the homemade roux guys on here hate on pre-made, but why waste more time when you can get the same result with this

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Posted by Martini

Near Athens

Member since Mar 2005

49696 posts

Posted on 12/20/20 at 3:05 pm to SUB

Just stir it back in or pour it off.

Here’s one I made last night in a Magnalite

This post was edited on 12/20/20 at 3:10 pm

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Posted by SUB

Silver Tier TD Premium

Member since Jan 2009

26277 posts

Posted on 12/20/20 at 4:44 pm to 91TIGER

quote:
I know the homemade roux guys on here hate on pre-made, but why waste more time when you can get the same result with this

I don’t think many here hate on pre made. It’s a big misconception. Pre made is fine. But I can’t get a dark roux in a jar. Plus, I enjoy making a roux. I don’t do it because I need to.

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