Butter Rouxs

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I only use butter for light rouxs like for an etouffee, never tried it for a gumbo roux.

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I use it for gumbos with oil mixed, but I was simply trying to make a light roux for etouffee matter of fact, but it burned before I could even get it started. I think it's the butter though. A buddy of mine says it could have been water they added to the butter to stretch it and that's what made it do that. I'm wondering if that might be it. I have never used this butter before, and never had a problem before. This just blew me away. I'm at a loss, but I'm going get some of my regular butter this evening.

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I've never used anything but the land o lakes

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That's exactly what I usually use. Works like a charm.

A few years ago I burned 3 consecutive rouxs when making my Christmas Eve gumbo (after cooking for nearly 25 years and never burning one) it was traditional oil/flour, I could not figure it out, I stopped well short of the darkness I usually get to, completely turned off the heat before adding trinity, stirred the whole time, etc, but every time I added the veggies it burned immediately. The only thing I could come up with was the flour was old, so I ran to store bought new flour and the forth one came out great.

So all that to say was your flour old?

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Burned two butter rouxs last night, and I can't remember the last time I've done that. Using a generic unsalted butter I have never used before, and I'm thinking it must have been that. Anybody ever enountered a difference in butters when making a roux?

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I use 50-50 mix of Land O lakes unsalted butter and olive oil. Never had a problem. I've never made a pure butter roux.

clarify...clarify....clarify

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I use 50-50 mix of Land O lakes unsalted butter and olive oil.

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olive oil for a roux?

I would think the smoke point of olive oil would be too low to make a roux.

Clarify the butter first. This will remove all moisture and the solids that are burning. You will be left with pure butterfat which has a higher smoke point and you will benefit from the butter flavor. As always, bring your roux to desired color stirring the entire time.