Things You'll Need:
- A heavy three-quart saucepan
- A wire whisk
- A long-handled wooden spoon
- 1 cup vegetable oil
- 1 1/3 cup granulated flour (Wondra, for example)
- 1 medium onion, diced
-
Step 1
Place 1 cup vegetable oil and 1 1/3 cup granulated flour in a heavy saucepan. Place saucepan over medium-high heat. Whisk oil and flour to combine. Continue whisking for 1 minute.
-
Step 2
Reduce heat to medium-low. Set aside whisk. Using a long-handled wooden spoon, stir flour and oil mixture continuously. Alternate between a circular and s-shaped stirring pattern, making sure to scrape the bottom of the saucepan while stirring.
-
Step 3
Cook the roux, stirring constantly, for 15 to 20 minutes. Roux should be a rich, red-brown color. When roux reaches the proper color, turn off the heat. Carefully add the chopped onions to the mixture. This will flavor and temper the roux. Carefully stir the mixture a few more times. When onions stop sizzling, the roux is ready to be added to your favorite recipe. Or, spoon roux into a heat-safe dish. When completely cooled, roux can be frozen in resealable plastic bags for later use.















Comments
sunshineandrose said
on 8/5/2009 I cook it until dark brown on medium heat it is so good good writing 5*
-BCass said
on 11/29/2008 Good job. I didn't know you could cook roux for 15-20 mins! I usually just add it to the sauce after a minute or two. I'll have to try cooking it longer, thanks!