Stovetop Roux
 
 
Makes about 1 cup
Ingredients
  • 7 tablespoons vegetable oil or butter
  • 11 tablespoons all-purpose flour
Instructions
  1. In a Dutch oven or large cast-iron skillet, heat oil or butter over medium-high heat. Add flour, and whisk vigorously until combined and mixture is smooth. Reduce heat to low, and cook, whisking constantly, until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes. For blond roux, cook, stirring occasionally, until roux is light golden brown, 15 to 20 minutes. For brown roux, cook, stirring occasionally, until roux color resembles peanut butter, 30 to 35 minutes. For dark brown roux, cook, stirring occasionally, for about 45 minutes. (As roux darkens, stir more frequently.) Remove from heat, and use immediately, or let cool completely, and freeze up to 6 months.
Recipe by Southern Cast Iron at https://southerncastiron.com/roasted-pork-tasso-gumbo/