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Butter Roux Gumbo
Posted on 11/7/10 at 5:55 am
Posted on 11/7/10 at 5:55 am
My first time making it and I must say the gumbo had a very silky flavor. It did have a very oily feeling to it though....this what I think.
Used drawn butter...makes cooking time much faster but you loose some of the butter flavor.
Used 1 cup drawn butter to 3 cups flour....should have gone with 4 cups of flour but it sure is hard to fathom make a roux with a 4 to 1 ratio
Made the rest of the gumbo as I usually do.
The taste was smooth and silky but as I said, it left an oily feeling. I enjoyed making it but Gumbo goes with the "If it ain't broke don't fix it" addage....My regular gumbo has more of a bite and doesn't leave you with that oily feeling....Maybe the extra cup of flour would help this.
Used drawn butter...makes cooking time much faster but you loose some of the butter flavor.
Used 1 cup drawn butter to 3 cups flour....should have gone with 4 cups of flour but it sure is hard to fathom make a roux with a 4 to 1 ratio
Made the rest of the gumbo as I usually do.
The taste was smooth and silky but as I said, it left an oily feeling. I enjoyed making it but Gumbo goes with the "If it ain't broke don't fix it" addage....My regular gumbo has more of a bite and doesn't leave you with that oily feeling....Maybe the extra cup of flour would help this.
5
Posted on 11/7/10 at 6:06 am to tavolatim
quote:
The taste was smooth and silky but as I said, it left an oily feeling. I enjoyed making it but Gumbo goes with the "If it ain't broke don't fix it" addage....My regular gumbo has more of a bite and doesn't leave you with that oily feeling....Maybe the extra cup of flour would help this.
Well said, Have a fried who makes a butter roux, While it does make a very good gumbo, in the end I miss the stronger nuttier flavor I get from a darker roux the old fashion way.
Posted on 11/7/10 at 6:46 am to tavolatim
i use a butter roux. i admit it isnt as strong, but i like it.........
Posted on 11/7/10 at 8:44 am to tavolatim
so what you're saying is, it seemed oily?
Posted on 11/7/10 at 9:14 am to tavolatim
I'm hoping the "oily feeling" it gave you wasn't after your cup of coffee this morning. 
When I make a butter roux, I use nearly four cups of flour to a pound of whole butter and I don't find there's ever an oily taste or feel about the gumbo. The extra flour could be the key.
As for the nutty flavor and ability to accomplish a dark roux, my guess is that Tim can now attest to the fact that you can get a butter roux plenty dark and nutty. To me, the flavor provides a nice change of pace. I still prefer a roux made with lard, but I don't always have lard available.
When I make a butter roux, I use nearly four cups of flour to a pound of whole butter and I don't find there's ever an oily taste or feel about the gumbo. The extra flour could be the key.
As for the nutty flavor and ability to accomplish a dark roux, my guess is that Tim can now attest to the fact that you can get a butter roux plenty dark and nutty. To me, the flavor provides a nice change of pace. I still prefer a roux made with lard, but I don't always have lard available.
Posted on 11/7/10 at 9:33 am to tavolatim
I like an even mix of butter and oil.
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