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Sultan of Sawzall
Join Date: Oct 2004
Location: Louisiana "Take me to 'da bridge"
Posts: 4,806
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Well now, just saw this and many have the 1:1 ratio down well. I NEVER use oil unless I'm shooting for a light "white" roux. I'm very old school, and it all about taste, not so much color. I use butter and bacon drippings, and the rule is SLOW, SLOW, SLOW. On my usual dark, I stir until the taste is just "nutty". If you scorch it/rush it, you'll just end up with a mess that will leave your dishes bitter. After I finish the roux is when I add spices and maybe a little stock.
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Gruppe B #319
2 '86 911 Carrera coupes (red & white)
'66 Corsa convertible 140/4(red)
'66 Monza coupe 110/PG(white)
'95 993 cabriolet (wife's)
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