- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How do you make your roux?
Posted on 1/20/25 at 10:20 am
Posted on 1/20/25 at 10:20 am
I used vegetable oil and got it to 320 degrees on medium low heat. I used 1 cup of the oil and slowly whisked in 1 cup of flour. I feel as if it’s too runny of a roux. It took an hour to get to my desired color but it’s just not very thick. Any tips on this? Gumbo tastes great so not complaining but I feel as if I’m doing something incorrectly
11
Posted on 1/20/25 at 10:24 am to Tiger328
Heat oil and add flour at a 1/1 ration. Whisk in more flour till it gets the right consistency. Stick in a 375 deg oven. Take it out when it gets to the desired color. Easy peasy.
This post was edited on 1/20/25 at 10:30 am
Posted on 1/20/25 at 10:35 am to Tiger328
Do the 1:1 by weight. Not volume. You'll end up with a little less than 1 1/4 cup flour to 1 cup fat. That will thicken it up a bit for you.
Posted on 1/20/25 at 10:38 am to Tiger328
Add more flour if you want it thick. I always go with more flour than oil. Add to pot at the same time and stir until ready.
Posted on 1/20/25 at 10:57 am to Tiger328
Buy a jar of Mrs Savoie's.
unless you are using animal fats, you arent going to make anything better.
unless you are using animal fats, you arent going to make anything better.
Posted on 1/20/25 at 11:04 am to Tiger328
- Twist off the lid of Kary's or Savoie's
- Add to pot
- Add to pot
Posted on 1/20/25 at 11:06 am to LSUballs
Ask your mom or grandmother if she’s still alive
They are the experts
They are the experts
Posted on 1/20/25 at 11:08 am to Tiger328
Posted on 1/20/25 at 12:07 pm to LSUballs
quote:
Heat oil and add flour at a 1/1 ration. Whisk in more flour till it gets the right consistency. Stick in a 375 deg oven. Take it out when it gets to the desired color. Easy peasy.
I do this except I use a little more flour than fat. Last weekend, when I made gumbo, I cooked the roux on 400. Worked fine and was a bit faster.
Posted on 1/20/25 at 12:18 pm to Gris Gris
quote:
I do this except I use a little more flour than fat
Oh I do too. I just start with 1/1, then keep adding flour till it looks right. Probably ends up being at least 1.5/1 flour to fat
Posted on 1/20/25 at 12:29 pm to LSUballs
quote:
Probably ends up being at least 1.5/1 flour to fat
Gross
Posted on 1/20/25 at 12:36 pm to Paul Allen
Speaking of fat and gross, sup Pawl. Only a matter of days before Trump puts you and Steve in separate camps. Best hold him tight. 
Posted on 1/20/25 at 4:08 pm to Tiger328
Take off the top. So sorry traditionalists. Savoy dark roux is undefeated.
Posted on 1/20/25 at 4:46 pm to LSUballs
quote:
I just start with 1/1, then keep adding flour till it looks right. Probably ends up being at least 1.5/1 flour to fat
Similar to what I do, but I start with 1.5 cups flour to 1 cup oil then may add some til I get the consistency I want. My test to know if I’m done adding flour is if I scrape the spatula along the bottom, I should be able to see the bottom of the skillet for a second before the roux settles back on top of it.
This post was edited on 1/20/25 at 4:48 pm
Posted on 1/21/25 at 5:45 pm to Tiger328
I do 1:1 flour:fat using 1/2 butter and 1/2 bacon grease. I started doing mine in the oven 2-1/2 hours at 350F stirring every 30 minutes. I can get it pretty dark without risk of burning.
The oven method also gives me time to simmer the rotisserie chicken carcass for stock.
ETA: oven method also allows you to drain some of the fat easily rather than trying to skim it off at the end.
The oven method also gives me time to simmer the rotisserie chicken carcass for stock.
ETA: oven method also allows you to drain some of the fat easily rather than trying to skim it off at the end.
This post was edited on 1/21/25 at 5:47 pm
Posted on 1/21/25 at 6:09 pm to Tiger328
Equal parts flour and oil in a black iron pot. Put the fire on low and stir with a wooden spoon for at least 45 minutes. For gumbo, the trick is to get it as dark as possible without burning it,
Posted on 1/21/25 at 6:12 pm to Tiger328
I microwaved it for the first time last night. Can’t tell the difference and only took about 10min to get the perfect color
Posted on 1/21/25 at 6:25 pm to redfish99
I disagree on the jar roux. Made a gumbo today with Savoy and have a few times in the past. It’s just not as good as a home made roux
Posted on 1/21/25 at 6:47 pm to Carson123987
I use Kary's. I first sauté my onions, bell peppers, garlic and celery first and then add the roux. I let it cook on low heat for several minutes and add hot water. I let that simmer and stir often so it doesn't stick. Then I add to my gumbo pot where my hen or chicken, sausage etc are already cooking. My mom taught me this shortcut. Back in the day, she and my dad made their roux. But Mom said Kary's works just fine.
This post was edited on 1/22/25 at 1:28 pm
Posted on 1/21/25 at 7:19 pm to 469LSU
quote:
I use Kary's.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News