re: Butter Roux Gumbo

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.