If you don't like spending a lot of time at the stove then Roux is not for you. Roux is a base for other recipes that will be apearing in the near future. It cannot be left for one minute or it will certainly burn and be wasted. On the upside, if you enjoy bragging about the time and effort spent on a meal, just the mention of Roux in a recipe will earn you the respect and envey of those less talented in the kitchen.
Heat up a skillet that is NOT non-stick over medium heat (The reason for not using a non-stick skillet is the fact you will be using a wire wisk, to mix the Roux, which will destroy your non-stick skillet). Add the oil and flour and wisk continuously for approximately 30 to 45 minutes depending on the color of Roux you desire. The longer you cook it the darker the color and the nuttier the flavor. After about 30 minutes the Roux should begin to take on a Peanut Butter color. You may stop there if you desire or continue until the color is a rich Mahogany color. Do not go beyond that or it will burn.
Variations:
Cooking oil is fine to use, however, if you would like to try for a more bold flavor try using saved bacon drippings. This will obviously increase the fat content, but if you enjoy rich meals then this is the way to go. You can also substitute any of your favorite oils such as Olive oil, Peanut oil, etc. Don't be afraid to experiment.
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