Why won’t my roux darken

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Pic?

If you're putting enough heat on it it's got to brown.

If you can post while you’re making a roux, the heat clearly ain’t high enough.

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no need to preheat the oil

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???

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remember, when you are done, that oil must be strained out and removed from your pot so you want to use as little oil as needed

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???

I’ve never heard of anyone trying to strain oil out of a roux.

Standard practice is to skim the top of the gumbo after it’s been cooking for an hour.

To the OP.

Medium high heat, heat your oil. Wait until you see that first whiff of smoke from the oil, then add your flour and stir. Different oils have different smoke points. Grapeseed has a very high smoke point and my roux takes about 10-15 minutes for a dark roux.

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remember, when you are done, that oil must be strained out and removed from your pot so you want to use as little oil as needed

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Wat in tarnation is this

None of what the OP makes sense when combined together. Still blonde after 2 hours on the stovetop?

Get some Kary’s Roux and call it a day.

Once upon a time, made a roux that never got dark. At some point, realized we had grabbed the container of powdered sugar and not flour. Yes, beer was involved lol

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Next time, Use a skillet and the oven. 2X flour 1X oil. at 400 degrees f. Look at it after 25 minutes and then svery 5 minutes until it gets the darkness you like. I usually don't even stir mine. I have stopped making roux on the stovetop. The oven is very close to foolproof. At least for this old fool.

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Damn I need to try this. Takes me 45 min to an hour on my shitty electric stovetop. I cook it slow because I don’t want it to burn. Not having to stir it sounds awesome