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PenguinPubes
LSU Fan
Frozen Tundra
Member since Jan 2018
6639 posts

Roux question (half butter half oil) for recipes
I’ve always done either butter or oil, has anybody done half and half? For instance, for a cup of flour use 1/2 cup butter and 1/2 cup oil?

Butter roux with my crawfish etouffee is pretty damn solid, but it’s almost too rich. Just a basic recipe, roux, veggies etc.

Wondering if doing a half and half combo would help with that or if it would completely change the flavor.
Or maybe a cup flour and 3/4 butter 1/4 oil, looking for suggestions

TIA


Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
45480 posts

re: Roux question (half butter half oil) for recipes
Stay away from seed oils.


KamaCausey_LSU
Member since Apr 2013
8685 posts

re: Roux question (half butter half oil) for recipes
If you're mixing the two, your proportions would probably be most accurately measured by using weight instead of volume, as in 1:1 butter:oil by weight.

Google machine says 1 cup of oil is approx 1/2 lb which is the same weight as 2 sticks of butter.

So 1/2 cup of oil and a stick of butter would be a possible replacement of using 2 sticks of butter.
This post was edited on 5/4 at 3:35 pm


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Jor Jor The Dinosaur
LSU Fan
Chicago, IL
Member since Nov 2014
3773 posts

re: Roux question (half butter half oil) for recipes
I made crawfish etouffee on Sunday and did a half butter/half oil roux. It turned out well.

But I'm also just a Midwesterner who spent 4 years in Louisiana for college, so don't take my word on Cajun/Creole cooking


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100
Fun Bunch
New Orleans Pelicans Fan
New Orleans
Member since May 2008
80737 posts

re: Roux question (half butter half oil) for recipes
My wife does half Butter and half Canola Oil for her roux.

I think it is roughly a half cup of each but I'm honestly not sure. I'll ask.
This post was edited on 5/4 at 3:34 pm


PenguinPubes
LSU Fan
Frozen Tundra
Member since Jan 2018
6639 posts

re: Roux question (half butter half oil) for recipes
Would be appreciated. Going to try it out on Friday


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TU Rob
Atlanta Braves Fan
Birmingham
Member since Nov 2008
11511 posts

re: Roux question (half butter half oil) for recipes
quote:

My wife does half Butter and half Canola Oil for her roux.


Kerrygold has a butter with canola oil in the little tubs now. I've used it several times. It spreads better than pure butter, and is great for making a grilled cheese or on a Panini. I'd imagine it would be good for a roux since it starts to melt quickly.


Fun Bunch
New Orleans Pelicans Fan
New Orleans
Member since May 2008
80737 posts

re: Roux question (half butter half oil) for recipes
After years of experimenting, she has found that she likes the flavor and the way the half butter/oil darkens.

I heard a chef on the radio say recently that he bakes his roux and I looked it up, its pretty interesting. Had never even heard of that before.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
42237 posts
 Online 

re: Roux question (half butter half oil) for recipes
quote:

heard a chef on the radio say recently that he bakes his roux and I looked it up, its pretty interesting. Had never even heard of that before.


Are you talking about baking the roux in the oven? I've been doing that for years. Takes longer, but not much stirring and I do other things while it's browning. We've had a lot of discussion here about oven baked roux.


HoboDickCheese
Texas A&M Fan
South of 12
Member since Sep 2020
635 posts
 Online 

re: Roux question (half butter half oil) for recipes
/thread

I know I’ll get dv to hell but I’m just a simpleton and this is just so easy for me


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lsupride87
LSU Fan
Member since Dec 2007
73208 posts
 Online 

re: Roux question (half butter half oil) for recipes
quote:

Are you talking about baking the roux in the oven? I've been doing that for years. Takes longer, but not much stirring and I do other things while it's browning. We've had a lot of discussion here about oven baked roux.
At this point, why not used jarred roux?

Ive always made the roux, just to drink beer while doing so. But if i was just going to use that time for other things, Im breaking out the Karys
This post was edited on 5/4 at 4:14 pm


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
42237 posts
 Online 

re: Roux question (half butter half oil) for recipes
quote:

At this point, why not used jarred roux?



1. I like the smell of roux whether baking in the oven or on the stove.
2. I like to control the type of oil/fat used. Jarred rouxs use oil/fats I don't care for.
3. I like to control the color and the texture.
4. I like stirring the roux just not constantly. I have psoriatic arthritis in my wrist and dominate hand and between stirring a lot and chopping, all of which I like to do, it can give out.
5. When I make gumbo, I make a lot of it. Usually about 5 gallons which takes a good bit of roux. It's not as easy for me to make a large roux on the stove as it is to do in the oven, which is a breeze. For a small roux, I use the stovetop.
6. I don't drink beer. I like bourbon or gin and I can drink it while baking a roux in the oven and at the same time chopping veggies, sausage, making a stock etc....

Does that answer your question?
This post was edited on 5/4 at 4:37 pm


lsupride87
LSU Fan
Member since Dec 2007
73208 posts
 Online 

re: Roux question (half butter half oil) for recipes
Not really


highcotton2
Auburn Fan
Alabama
Member since Feb 2010
7449 posts

re: Roux question (half butter half oil) for recipes
quote:

Stay away from seed oils.


I use both peanut and canola oil. What is wrong with seed oils like this in your opinion?


JodyPlauche
Baton Rouge
Member since Aug 2009
4122 posts

re: Roux question (half butter half oil) for recipes
quote:

know I’ll get dv to hell but I’m just a simpleton


I got your back HoboDickCheese.

Roux is Roux! I prefer the Light roux just like your picture.

I've done roux every way but Microwave and roux is roux. Even oil less roux!


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20
JodyPlauche
Baton Rouge
Member since Aug 2009
4122 posts

re: Roux question (half butter half oil) for recipes
quote:


1. I like the smell of roux whether baking in the oven or on the stove.
2. I like to control the type of oil/fat used. Jarred rouxs use oil/fats I don't care for.
3. I like to control the color and the texture.
4. I like stirring the roux just not constantly


Agree!

That's why I have cooked them every different way...sometimes I want to make a roux the old fashion way. Sometimes I kinda want to make it the old fashion way. So I bake it.

Sometimes..."Ain't nobody got time for that."


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11
PenguinPubes
LSU Fan
Frozen Tundra
Member since Jan 2018
6639 posts

re: Roux question (half butter half oil) for recipes
I agree with you baw.

Something about making a roux makes me think of my childhood. Someone always around the pot, throwing back some drinks and cooking. Ain’t nothing like it


Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
45480 posts

re: Roux question (half butter half oil) for recipes
quote:

I use both peanut and canola oil. What is wrong with seed oils like this in your opinion?


They're inflammatory industrial byproducts that contribute to the obesity epidemic, heart disease and other forms of chronic disease.


Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
45480 posts

re: Roux question (half butter half oil) for recipes
quote:

I agree with you baw.



Gris is not a baw.


BigDropper
LSU Fan
Member since Jul 2009
5555 posts

re: Roux question (half butter half oil) for recipes
From purely the perspective of smoke point, the fat I would use is clarified butter. With a smoke point of 450°F, you'd be sure that no off flavors from fat degradation caused by heat would be perceptible in the final product.

If you think that would be to much butter flavor, you could cut it with avocado oil which has a smoke point in the 500s. Just make sure it's a neutral flavored avocado oil.

Seafood dishes made with roux containing clarified butter are really elegant.


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