Though there are different stages of a roux, we prefer a dark chocolate roux, which is deeper in flavor (and color and consistency) and nuttier in aroma. When you smell the Starry Kitchen–approved roux in your kitchen, you’ll understand the difference and will thank us later.
The yield varies, depending on the kind of oil. We most often use cottonseed oil, but when we want to splurge (it’s more expensive), butter is always deeper in flavor. Oh man, I gotta sit down just thinking about how much better it is with butter!—it’s THAT much better.
2–4 SERVINGS
2½ cups all-purpose flour
1½ cups cooking oil or melted butter
BALLS OUT
40–80 SERVINGS
12½ quarts all-purpose flour
7½ quarts cooking oil or melted butter
1. Get ready to test your forearm endurance. There’s no quitting once you start, but if you aren’t able to stick with it all the way through, OK, you CAN remove the pot/pan off the heat when you need a break. When you’re ready to stir again, return the roux to the heat. No matter how many breaks you take, though, it still requires the same amount of total time and energy.
2. Pour flour into saucepan or pot with deep sides over medium heat. Mix with a whisk or wooden spoon, constantly stirring to ensure flour doesn’t sit for too long in any one spot. If the flour sits, it will burn, which will ruin the roux.
3. Continue to stir for 10 minutes, or until flour turns a golden brown. Introduce oil in a constant stream, while stirring. It will start out “blonde,” and start to slowly get darker over time. Once the roux turns a shade of and exhibits the consistency of chocolate (which could be 20 minutes to an hour depending on how much flour you’re working with), stop stirring and remove from heat. It will continue to darken as it cools. You’ll see the color and the thickness magically change right before your eyes.
Continue to let cool, then transfer into a container for immediate or later use and store.