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Started By
Message
Clarified butter roux
Posted on 10/14/25 at 4:34 pm
Posted on 10/14/25 at 4:34 pm
I have a tried and true gumbo recipe but I’m always looking to improve.
I recently learned that clarified butter has a higher smoke point than regular butter at 480 degrees. Vegetable oil is 400 degrees.
Has anyone made a gumbo roux with clarified butter? Did it taste better, or was there really no difference? I’ll hang up and listen.
I recently learned that clarified butter has a higher smoke point than regular butter at 480 degrees. Vegetable oil is 400 degrees.
Has anyone made a gumbo roux with clarified butter? Did it taste better, or was there really no difference? I’ll hang up and listen.
5
Posted on 10/14/25 at 5:12 pm to HuskyPanda
Not a gumbo roux, but I have used butter, usually clarified, for etouffee, it gives it a rich, decadent flavor.
Posted on 10/14/25 at 5:15 pm to andouille
Thank you, that’s enough for me to try it once.
Posted on 10/14/25 at 7:51 pm to HuskyPanda
Yes. Usually when making a seafood gumbo. It adds a richness that compliments the seafood but it's best used in lighter colored rouxs.
Posted on 10/16/25 at 7:49 am to BigDropper
quote:
but it's best used in lighter colored rouxs.
Thank you, I'll try it with a seafood gumbo instead.
Posted on 10/17/25 at 9:54 pm to HuskyPanda
Yes - gives it a very good flavor and makes it easier to get to a dark roux without smoking/burning. Just be sure to scoop out the fat that rises to the top later on after simmering the gumbo.
Posted on 10/18/25 at 8:38 am to HuskyPanda
I've used butter, bacon grease, duck fat, and ghee. I have tried different combinations of them together, I've even seen and tried where someone use smoked tallow for the roux.
A combination of ghee and bacon grease are my go to usually. I feel like using fats that are solid at room temperature gives a richer feel than vegetable oils.
It's hard to tell if there is any real difference in taste because I'm not tasting just roux, but I'm not going back.
A combination of ghee and bacon grease are my go to usually. I feel like using fats that are solid at room temperature gives a richer feel than vegetable oils.
It's hard to tell if there is any real difference in taste because I'm not tasting just roux, but I'm not going back.
Posted on 10/22/25 at 1:20 pm to HuskyPanda
I used it recently for a chicken and sausage gumbo. I browned the sausage first and added the ghee and flour to the sausage grease. Made a really dark roux, it was the best batch of gumbo I've ever made
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