Nay sayers

Alright to all ye who brutalized the color of my roux in my duck gumbo the last time. This is for you. I learned a fool proof way to make roux without worrying about burning it and it gets darkkkkk. This roux is for you hayraker!

microwave?

No Sir!

interesting, taste the same?

I tried the Kary's store bought roux after a sugesteion from a Villa Platte Cajun french teacher and Hogman on here. It was off the chain and easy. So I set out to replicate that. Easy as you please and they are exactly the same. half unsalted butter and half flour. Melt butter, stir in flour and set in a 350 400 degree oven, sstir every 30 mins to a hour. 3 or 4 hours and you will see it getting dark and a delicious nutty aroma. When you get to "your" desired dark, you're done. I went a step further and decided to can mine. Now that I have figured it out, I am going to do about 4 pounds of butter and floour and can it all. That way everytime I wish to make a gumbo for the next 2 or 3 years, I don't have to fool with the roux. I can take it on hunting trips and make fresh gumbo on the trip really easily. Lastly, Christmas gifts. I can give these roux as gifts to friends and family.

I heard baking it is the way to go too

You may want to go another minute or so on the next batch Wal

How did I know!

Damn wal, at first glance i thought it was one of your new duck calls

It is, you just have to look closer.

Tag for later, but got to ask...really exactly the same? Butter and flour doesn't seem like it would have much flavor. No broth or stock?

No broth or stock for the roux. All that comes later when you make the gumbo. This is just a recipe and proceedure for the roux.

Oven roux has been around for a long time.

I still prefer to make mine at the stove. And your roux isn't dark...that is a medium cooked roux!

TXpride knows not what roux is

It is the exact same color as a herchy's chocolate bar and that is as dark as I want it. Be it medium or not thats as far as I was going to take it. It was leaving that nutty flavor and headed to a burnt flavor in a hurry.

I thought you were making cornbread.

You got your cornbreads mixed up

if I was a betting man I would say the flash from the camera and the glass make it look a lot lighter than it really is

I like that you used salt free butter

Your bet would have won the prize. I just figured that was too much to explain to some of these guys in one day

OK shatstick!!

I try to help out when I can

I took the flash and the glass into account when I made my assessment.

Does it still smell up the kitchen like a normal roux? I am living in a small apartment for the time being and have been scared to try a roux due to pissing off all my neighbors

Salt free roux has no smell

Your picture makes it look a lot lighter than that. Dark brown is the right color.

This didnt smell hardly at all.