The stovetop roux is by far the most common way to make a roux. The key to making a great stovetop roux is patience: cook it as low and slow as you can, stirring and waiting for the perfect color to appear. That can take anywhere from 15 to 45 minutes. As you get closer to the end, pay even closer attention, because your stovetop roux can go from perfectly dark to burnt in a matter of seconds.
- 7 tablespoons vegetable oil or butter
- 11 tablespoons all-purpose flour
- In a Dutch oven or large cast-iron skillet, heat oil over medium-high heat. Add flour, and whisk vigorously until combined and mixture is smooth.
- Reduce heat to low, and continue cooking, whisking, until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes. For blond roux, continue cooking, stirring occasionally, until roux is light golden brown, about 15 to 20 minutes. For brown roux, continue cooking, stirring occasionally, until roux color resembles peanut butter, 30 to 35 minutes. For dark brown roux, continue cooking, stirring occasionally, about 45 minutes. As roux darkens, stir more frequently.
- Remove from heat, and use immediately, or cool completely, and freeze up to 6 months.