I guess the first question is, do you make your own gumbo? That’s the kind of roux I’m talking about.
It’s funny, the first gumbo recipe I ever made is the one I still loosely base my current gumbo on. That original recipe from Epicurious for Gumbo Ya Ya called for a roux made of 2 cups of butter and 4 cups of flour cooked for an hour. It must not have been bad the first time I made it or I wouldn’t still be using the recipe. But, doesn’t that seem a bit extreme? 4 cups of flour? Are we making soup or cake?
These days, I use half a cup of flour and half a cup of butter. I doesn’t take an hour for me to make a roux anymore either. I just crank up the heat and go for it. So far, it’s always turned out fine and I’ve never had a problem with it breaking. A good friend and fellow gumbo maker has turned to the jarred roux instead of making it herself. She says it’s foolproof and just as good.
What about you? Any roux making experience or advice? Just curious if I’m the only one still out there doing it when the jarred variety is really just as good.