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Dark Roux

Dark Roux

A dark roux is most often used to thicken rich, deeply flavored gumbos and etouffée.

  • Yield: About 1 1/2 cups.


  • 1/2 cup oil
  • 1 cup flour


  • In a heavy-bottom saucepan, heat oil over medium heat until very hot. Whisk in the flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a spoon and reaching all over bottom of pan, until the roux darkens to a rich brown nutty color, about 25 minutes. (The time may vary according to your cooktop.)