Some dude is telling me about a 15 minute roux from Paul Prudhomme and Emeril Lagasse and a minute roux from some other dude. Recipes

Every time I've done it, it takes a couple of beers to get it that dark, dark color. I know there's instant roux and probably microwave roux...

But how long did it take for your grandma to make her roux?

30 min to 1hr. All depends on how frequently you stir it and how hot your fire is. The slower the better. Keep fire low and scrape bottom of black pot or skillet. If you let it sit a few minutes in the skillet you will notice when you scrape it the bottom is brown. The longer you leave it between scraping the browner it will get. Best to just have a very light brown very then layer on bottom when scraping it. Might be scaping it every minute on a low fire to get this. It will eventually all turn dark the longer you do this. For a gumbo I like it dark. For a stew I like it medium brown.

A 1 to 1 ratio of flour and oil is a good start. I like it to be a little thick but still runny enough where it slowly falls back in when I scrape it. I usually have a little less oil than 1 to 1.

When you get to the color you want let it cool. All the oil will come to the top and you can just pour it out. Don't add hot roux to a liquid. It may scarch.

ditto... usually 45 mins. to an hour.

We never really make our own Roux. I ususally use Savoie's Roux. The previous posts will help me try to make my own roux.

That's what I thought. Cool.