Anybody else’s roux get clumpy while making?

Too much flour, probably. I use 1:1 ratio oil to flour, I’ve never had a clumping issue…

add a little more oil

Use fresh flour.

According to Chef John Folse and common Cajun cooking advice, old flour is not ideal for making a roux because it absorbs moisture from the air, which can cause the roux to separate or become clumpy.

quote:

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t starts out liquid and turns to what looks like a wet sand then back to liquid

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Yea mine is more wet sand than clump I guess. But it doesn’t go back to liquid before I get the color I want. But everything is fine after I add trinity and stock. And I was using new flour