making a dark roux for gumbo
TRANSCRIPT
Making a dark roux for Gumbo
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Start with equal amounts of flour
& oil/clarified butter/lard.
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Heat the mixture, not too
fast and stir regularly
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All clarified butter has
melted, continue cooking
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The mixture will become darker,
this is approximately
the ‘peanut butter’ stage.
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Continue heating, it should turn a dark dark
brown
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Even though it has thickened, the flour is actually losing a lot of thickening power while heating it so intensely.
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At the point you think you’re burning it, cool it down by
adding fresh vegetables
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For making gumbo, stir the vegetables through
and add water to further cool it and
dilute
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