How to Make Dark Roux
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A dark roux is generally used for gumbo such as my smoked chicken and sausage gumbo. However, I plan to show you how to use it in other recipes. Therefore, I am adding this “how to make dark roux” in as its own recipe so I can reference it easier.
If anyone has ever made you feel like making roux is difficult or complicated, it's not. It's actually easy and it only has two ingredients.
The trick is to mute your phone, ask everyone to not bother you for about 45 minutes, and then you are free to stir constantly, uninterrupted, while the perfection happens.
Let's make some rich, chocolate colored dark roux!
Helpful Information
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Burner Temperature: Low to medium-low
What You'll Need
- ⅔ cup vegetable oil
- 1 cup all-purpose flour
- Wooden or silicone spatula or stirring tool
- Enamel coated dutch oven works best
What the heck is dark roux and why would I need that?
Well, I'm so glad you asked! My smoked chicken and sausage gumbo uses this dark roux but so does any good gumbo and any number of other dishes, which we won't get into here.
It's an equal mixture of oil and flour by weight, not volume. But don't worry, you don't have to weight anything. The amounts above will create a perfect dark roux and will make the most amazing gumbo.
Here's How to Make Dark Roux
Step 1: The Oil
Measure out ⅔ cup vegetable oil and pour it into a large enameled Dutch oven for best results. You can also use an iron skillet or even any other heavy-bottomed pan, but you'll have to be more careful.
I personally use a 6-quart enameled Dutch oven made by Lodge, and it makes the process SO much easier.
Turn the heat on medium-low at first to let the oil warm to about 360°F. I use a thermometer to check it, but you can also throw in small bits of flour when you think it’s almost ready, and when the flour starts to sizzle, it's ready.
As the oil approaches 360°F, turn the heat down just a smidgen to try and maintain that 360°F cooking temperature the entire time you are cooking without overshooting it too much.
Step 2: The Flour
Measure out 1 cup of all-purpose flour and pour it in slowly once the oil is heated and ready. Begin stirring once you add the flour and don't stop stirring.
Make sure the oil and flour are mixed well and there are no lumps.
Step 3: The Stirring
Use a wooden stirrer or a silicone spatula for best results. I use the silicone spoonula by ThermoWorks in the enameled Dutch oven, and it works better than anything I've ever used.
I don't stir fast, but I don't ever stop stirring. I make figure 8s in the bottom and then scrape down the sides over and over and switch directions often to make sure I'm getting everything really well.
If the mixture smokes more than just a wisp, the heat is too high. Usually, I see no smoke at all, and that is best in my opinion.
Enjoy watching the flour and oil mixture transform from white to cream to almond to peanut butter and then to copper and then to darker and darker chocolate.
Step 4: How to Know When It's Done
When the roux reaches the color of dark chocolate, it is done.
Turn off the heat.
If you're using an electric stove, remove it from the heat and keep stirring.
Step 5: Keep On Stirring After It's Done
After removing it from the heat, continue to stir for about 5 minutes since the roux will continue to cook while it cools down.
Step 6: How to Store Dark Roux
Contrary to popular belief, roux is shelf-stable for several days and even up to a couple of weeks. I generally make my dark roux a day or two before I plan to make a gumbo, and it just sits on the counter in an airtight container.
If you want to make roux ahead of time and it's going to be more than a week, I recommend placing it in an airtight container and storing it in the fridge. The freezer is even better if you plan to use it months down the road.
Questions about How to Make Dark Roux
Can you turn up the heat and make roux faster?
Yes, you can but it's vewy wisky😅
As an experiment, I made a batch of dark roux a few weeks ago in just 15 minutes, and it turned out perfect. However, I did not enjoy the process. I was stirring like a madman, and all I could think about was ruining a good batch of roux!
My advice is don't do it.
What happens if I burn the roux?
You lose your license to make gumbo ever again!
I'm kidding, you just have to throw it out and start over. It happens, and it's a bitter pill to swallow, but dark roux is what makes a gumbo great, and it's just not worth trying to use a batch of burnt roux. Throw it out and start over.
How to Make Dark Roux
Ingredients
- ⅔ cup Vegetable oil
- 1 cup Flour, All-purpose
Instructions
- Add oil into a large enameled dutch oven over medium-low heat for best results. You can also use a cast iron pan or other heavy-bottomed pan if necessary.
- Heat the oil to about 360°F using a thermometer to test it or you can sprinkle in a little flour. If the flour sizzles, it's ready. Turn the heat down a little to try and maintain a temperature of 360°F the entire time the roux is cooking.
- Add 1 cup of flour to the oil slowly and then immediately begin stirring it.
- Don't stop stirring, making figure eights and scraping down the sides for about 30 to 45 minutes or until the roux transforms into the color of dark chocolate.
- Once the color is right, turn off the heat, remove the pot from the heat and continue stirring for another 5 minutes. The dark roux will continue to cook for several minutes.
- The dark roux is now ready to use or store for use later.
It is all very well saying to reduce setting on stove/burner (I assume you are using gas) to about 20%, but that is too subjective. A temp to be cooking it at would be more useful and accurate.
I cooked mine on an induction stove so no way to figure out what 20% would be. The setting I was using had the temp at around 280F. This is after it was at 360F when adding the flour.
After 40 mins. it was not getting very dark at all, so I increased the setting, which raised the temp to 350F. I then had to cook it an extra 15 mins., for a total of 1hr, and even then it was only the color of Caramel. I stopped it there because I was afraid it may burn!
Also, is the intention to get it very dark or to ensure it is fully cooked? because I have purchased roux before and it was not as dark as you mention in the recipe.
Bobby, I am open to suggestions on how to write this to make it more clear. My electric stove has a glass top with the coils just underneath. Some of the burners go from 1-6, others go from 1-9, so it’s virtually impossible to suggest an exact setting. Medium-low, medium, medium-high, etc., gets you close but still a lot of variability.
For something like roux where you sort of have to find that sweet spot on your own stove, you are correct. It does become very subjective.
I felt like saying 20% would get you very close regardless of your stove, and then you’ll have to adjust a little based on how quickly it transforms from light to dark. There are also other visual cues like smoke. When I make roux, I turn it down if I start seeing more than just a light wisp of smoke. My best roux takes about 45 minutes, and that’s leaving it at about 1.5 on my quick boil burner.
If folks want to use a thermometer and try to keep the roux cooking at a certain temperature, you’re looking at about 360°F. It will usually get hotter than that when it gets close to being done and ends up at around 380°F.
A lot of store-bought roux is not dark enough in my opinion. I like mine to be the same color as dark chocolate. Less than that will work fine, but you are leaving some flavor on the table that could be had by cooking it a little longer and getting a few shades darker. The intention is to acquire a dark roux, which does cook the flour, but the color is what you are after because with color comes flavor.
Jeff, is there an alternative to vegetable oil that you would recommend?
Mark,
Typically, you want something that is neutral with a higher smoke point, but you can definitely use things other than vegetable oil.
Clarified butter (or ghee) works well. You can also use bacon fat or lard, but those are not neutral in flavor and will change your flavor profile.
A couple of other neutral oils that can be used are grapeseed and peanut oil.
I don’t like using seed oils so avo oil is my choice.