re: Roux trouble

Interesting. I never add stock to roux, I add roux to stock. I only have so much stock so I want to ensure I get it right by slowly adding the roux to the stock for desired thickness. Never the other way around. Never had it separate using hot/hot, but that would suck.

When you guys say stock, are you referring to vegetables (celery, bell peppers, onions) ?

Stock is the liquid from chicken, in this case, without any vegetables. The veggies are in the roux and have been simmered a bit before being added.

I add roux to stock because I make large quantities and my stock is in big pots, but my roux is in a deep cast iron skillet that is full, but either way works.

I add the roux to the hi simmering stock one ladle at a time and I stir until that amount is dissolved before I add the next ladle.

With the oven roux, you don't really need to start stirring it until it starts to brown a bit and in the beginning, every 30 minutes or so is plenty. I stir more often when it starts getting pretty dark because I check it more often to determine when I'm ready to take it out.

If you're heating oil first and then adding the flour to that, be careful because the flour can foam up and overflow from your skillet. Don't add it at once. Same with the veggies. I add them slowly stirring between additions because they can also cause a rise in the roux.

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I now make my stock ahead of time and store it in the fridge. I slowly add it to the hot roux, and it's always just right. I meant for it to be a tip, not a ironclad law.

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Weird. The only time I've ever had separation was when I added slightly cold stock to hot roux. Everything I have ever read mentions that the two should be at similar temps to avoid separation.

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use all-purpose flour, not self rising

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The only time I've ever had separation was when I added slightly cold stock to hot roux. Everything I have ever read mentions that the two should be at similar temps to avoid separation.

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No matter the temperature of the stock, I always add stock to hot roux a few cups at a time, stir to incorporate, bring to a simmer, then add more. I never have any issues, regardless of temperature of the stock.

the type of oil really doesn't make a difference, except for olive

self-rising flour will foam up

My last roux turned out a lot better! Not as dark as I wanted but definitely good! I am super excited and ready to give it a go again soon! I read through everyone's suggestions and am ready to try my hand again! I think I might use peanut oil next time I make it not he stove and I also want to try the oven method!

I'm not too sure about the hot/cold separation as everyone seems to have different methods but I did the hot roux/ cold stock and it seemed to work well!

Edit: I just want to say that I am really grateful for everyone's comments, it's awesome to get these questions that I had answered! It means the novice can progress further! I'll be practicing my roux making skills often now!

For years I use to spend time over hot grease browning flour to make a roux. Then I tried pre browned flour (from W Jacobs in Laplace) and voila! Now I just heat the oil, add the pre-browned flour, whisk smooth, then dump in the veg's. I also preheat the stock to boiling before adding to the roux. This saves a lot of time and gives a consistent result.