Stirring with wooden kitchen utensil in mix of melted butter and flour in order to prepare white roux. High point of view.
How Long To Cook Roux For A Smooth Texture
A roux is a cooked combination of fat and flour used to thicken soups, sauces, and stews. There's no one way to make a roux, but it should always be smooth and not lumpy.
A lumpy roux makes for a lumpy sauce or stew, so you need to cook it for the right amount of time. The total cooking time varies depending on how dark you want your roux to be.
You should at least cook your roux until the smell of raw flour dissipates and the roux takes on a toasty, doughy fragrance. Even the lightest varieties should smell subtly nutty.
After this, you can continue whisking and cooking the roux over moderate heat as it darkens. A pale yellow roux is ideal for gravy, while a dark brown is traditional for gumbo.
Keep an eye on the color of the roux so you don't overcook it. Once it's done, allow the roux and your cooking liquid, whether it be broth or something else, to simmer together.
There's no definitive time frame for how long it takes to marry the roux and the rest of your ingredients, but generally, around 15 minutes will result in a perfect smooth texture.