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Heat the oil in a Dutch over or other large heavy pot over medium heat. Add the flour and cook, stirring constantly with a large wooden spoon. A dark chocolate brown roux takes 30 to 35 minutes.
Due to the high smoke point of Kinloch Pecan Oil, the roux will cook faster and get darker than traditional roux with recipes. When making an étouffée, your roux should resemble the color of peanut butter and for gumbo the color should resemble cocoa powder.
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