I make simple roux's with butter of bacon drippings.............my gumbo roux is made the night before....
I let the oil settle on top and drain it off.
I get my meat browned down and add the water and vegetables, then I spoon in the roux a little at a time..............gives me the exact consistency I want.
My grandmother made a roux every Sunday afternoon and used it all week long in whatever she cooked...........kept in on the counter right next to the bacon grease
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