how do you make your roux?

[simplepeddler]

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

[keakar]

Originally Posted by simplepeddler

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.

why do you drain off the bacon grease? does it change the taste of the dish too much if you dont? just seams strange to me to drain off butter or bacon grease but then im not looking to be healthy lol?

I thought the whole point of using butter or bacon grease was to not have to drain it off after?

veggie oil yea I always drain that off and scoop out any of whats left at the end, don't need that because it adds nothing but bacon or butter is always a flavor worth keeping in it I would think

[duckman1911]

Originally Posted by keakar

why do you drain off the bacon grease? does it change the taste of the dish too much if you dont? just seams strange to me to drain off butter or bacon grease but then im not looking to be healthy lol?

I thought the whole point of using butter or bacon grease was to not have to drain it off after?

veggie oil yea I always drain that off and scoop out any of whats left at the end, don't need that because it adds nothing but bacon or butter is always a flavor worth keeping in it I would think

Even when using butter or bacon grease I like to get most of it out. They heavy amount of butter, oil, or fat doesn't do well for some peoples stomach. You will never get it all out though. Will be plenty left for flavor.

[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.

[swamp snorkler]

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.