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How much roux do you make at a time? I usually do gumbo in a 4qt Dutch oven, so I only need a 1/4-1/4 batch of roux. I use oil roux for gumbo, but butter roux for gravies. To get a chestnut, my normal speed is about 30 minutes, but I found I can do it in about 12 minutes on higher heat - just have to watch it more closely. Don't want it burnt. Found out I can do it quick one day when I'd already got the rest of the gumbo on to simmer and realized I didn't have the roux done yet - usually do it the night before. Got it perfect, but was a little nervous about burning it - easy to do if you use high heat and don't pay attention.especially the roux
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