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Started By
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1
Posted on 12/7/25 at 8:21 am to biggdogg
quote:
So you don’t stir it at all while it’s in the oven?
I reach in there and stir it around every 20-30 minutes. But it's not going to scorch or anything if you don't.
Posted on 12/7/25 at 8:37 am to LSUballs
Gotcha
Posted on 12/7/25 at 12:02 pm to jrbjr
I've been having good success with bacon grease and some butter.
Posted on 12/7/25 at 6:06 pm to jrbjr
I think the best roux is oil and flour high heat stiring non stop. But I've had success with microwave and dry oven roux. Microwave is Quick and easy you just have to run it a few times. Oven is foolproof but slow.
Posted on 12/8/25 at 2:03 am to jrbjr
quote:
My question is: Is there an easier or quicker way to make a good, dark roux
Yes. Higher heat. 20 minutes tops to make a roux.
Posted on 12/8/25 at 5:39 am to BigDropper
quote:
Research Paul Prudhomme's quick dark roux method.
This. Ten times over.
Posted on 12/8/25 at 8:48 am to Zappas Stache
quote:
Jeezus christ, I can make a good dark roux in 20 minutes with oil and flour in a cast iron skillet.
This. I don't know why people think this is hard. 20 minutes and you have a dark roux. This is isn't witchcraft. It's pretty simple. I'd never stir for an hour. That's fricking ignorant.
Posted on 12/8/25 at 12:14 pm to Suntiger
quote:
Never heard of a microwave roux.
thats how i do all of mine. i usually have 15 other things going on so i don't have time to worry about it.
i use duck fat or bacon grease.
mix it really good in a medium pyrex bowl.
in for 3 minutes, stir
2 minutes, stir
2 minutes, stir
eyeball it when it starts turning dark and drop down to 1m, 30 secs...even 15 secs..
i get my roux DARK AF this way.
take it out CAREFULLY with oven mitts and set on stove or trivet.
drop onions in and watch that napalm instantly caramelize them. stir and add rest of trinity.
one ladle at a time into boiling stock and its foolproof.
impossible to ruin and its never separated on me once.
eta and because i'm a weirdo, i use a silicon spatula to get every delicious drop of roux and to 'sample' the cajun cookie dough
yumThis post was edited on 12/8/25 at 12:18 pm
Posted on 12/8/25 at 1:22 pm to jrbjr
I cook mine on high and stir like hell.
Posted on 12/8/25 at 2:34 pm to jrbjr
quote:
My question is: Is there an easier or quicker way to make a good, dark roux? I’ve heard about oven and microwave but is it really as good as the old fashioned way?
Like, darker than a traditional color roux for gumbo? It shouldn't take over an hour, but a darker roux does take a considerable amount of time longer than a normal brown roux. I've found that I can do a good brown roux very quick by making it more flour heavy in the flour to oil ratio. It gets to the color a lot faster - about 10 - 15 min. But the downside is, that going much darker than a brown roux is difficult because it gets too thick for stirring and starts clumping up and risking getting burnt. But if you are wanting to do a super dark roux for gumbo, you'll need to go lighter on your flour to oil ratio and it will take a lot longer. I think I was able to do a dark roux in about 30 min or so last time I tried.
Posted on 12/8/25 at 2:53 pm to BigDropper
quote:
quote:
Paul Prudhomme's method for making a dark roux involves cooking flour and oil over high heat while whisking constantly until the mixture reaches a dark, chocolatey brown color, which can take about 15-20 minutes. Key to this technique is using a heavy-bottomed pot, getting the oil very hot, and whisking vigorously to prevent scorching, which helps to achieve the desired color and flavor more quickly than a low-and-slow method. The roux is then added to the gumbo stock after it's been whisked until smooth.
I use a variation of this where I put the pot over the high heat for about 15-20 seconds at a time, whisking the whole time. The key is the heavy iron so you build heat in the pot and not directly to the roux. It's probably not as fast as Prudhomme's, but it's quicker than normal, and gets very dark without forming carbon.
Also, I let it cool for 15 minutes, then siphon the excess oil out of it.
Good luck..!
Posted on 12/9/25 at 12:42 pm to jrbjr
Turn up the heat.
Posted on 12/9/25 at 12:49 pm to BigDropper
I will amend your Paul P method. Watch WYES show where he does this if you don’t believe me.
Basically cook everything in the pot except the roux first and take them out. Brown the sausage, cook the veggies, then make the roux. You will incorporate the browned bits into the roux for flavor color. Also, 1:1 ratio flour to oil, high heat, whisking constantly
Basically cook everything in the pot except the roux first and take them out. Brown the sausage, cook the veggies, then make the roux. You will incorporate the browned bits into the roux for flavor color. Also, 1:1 ratio flour to oil, high heat, whisking constantly
Posted on 12/9/25 at 2:47 pm to Suntiger
I stopped making my own roux. Way more important in my view to make a good, rich stock.
Posted on 12/24/25 at 2:15 pm to Tadey
Making gumbo for the family tonight. I took the most obvious suggestion and turned up the heat. Stirred like crazy. Got a good, thick dark chocolate roux in 20 minutes.
Added veggies, stock and meat. Simmering now.
I think it’s going to be delicious! Thanks to all who replied.
Merry Christmas, F&D Board!
Added veggies, stock and meat. Simmering now.
I think it’s going to be delicious! Thanks to all who replied.
Merry Christmas, F&D Board!
Posted on 12/24/25 at 3:07 pm to jrbjr
This long, old fashioned way is much better than any shortcuts. We measure the flour and oil in more equal proportions and probably use a slightly higher heat at the beginning so that it doesn’t take quite that long.
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