09-16-2014, 06:09 AM
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Swordfish
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Join Date: May 2009
Location: Raceland
Posts: 6,731
Cash: 3,427
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Quote:
Originally Posted by SigNate
I have a 2 qt cast iron pot specifically for making roux. Nice bottom and a wooden spoon that is the perfect combination.
More often than not I prefer a butter roux. For duck gumbo I use rendered duck fat.
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