The perfect Roux for Gumbo?

lard, 2:1

Mill your own flour and use whale blubber like the rest of us.

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perfect Roux for Gumbo

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Kary's Dark

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Kary's Dark

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This, can’t tell much difference

I usually use Kary's or if I make the roux myself I use oil. Approximately 1:1 but a little extra flour. Bacon grease makes a fine roux also.

The oil is only there to brown the flour. At the end of the cook, most of the oil will be skimmed off, so I generally use less than 1:1 oil:flour ration.

Also cook on high heat and add oil as needed as it cooks off. A dark roux shouldnt take more than 10-15 min, just dont be afraid of the heat!

A whisk is your friend with this.

I use canola or avocado oil. Ratio is 3/4 cup oil to 1 cup flour (that's a big roux btw...large pot gumbo).

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Savoie's or Kary's dark if I'm not in the mood for stirring constantly for an hour.

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You don't have to do this to get a dark roux. I've never had to go longer than 20 minutes for my roux. I've mentioned this before, but i'll tell it again.

On Sunday mornings there used to be a radio program with John Folse. A lady called in and asked, "how do i make a dark roux without having to stir for an hour". The answer: Heat your oil on high or medium high just before you get to smoke point. Once you see that first whiff of smoke, toss in your flour, begin stirring, and back your heat down to medium-high and stir. Once the roux gets to the color you like, add the vegetables. The water in the vegetables stops the roux from cooking. Continue stirring for another 5 minutes or so. Add your garlic, stir another 3-4 minutes. Then add your stock.

It's really that simple and it's how i make all of my rouxs, and been doing so for many years now. I've never burnt a roux yet.

If you want to take an hour to make a roux, make it in the oven. Much easier to control and you won't burn it. Otherwise, the method above works for a good quick roux.

You are. It darkens faster by frying it hotter.