What? I add fat, I add flour, I stir it around until it feels right. That's how I make roux.
What do you think of this wording? (and help me with gumbo) - Page 2
ChefTalk.com Top Picks
I never measure for my dark roux. Occasionally, some of the fat will separate out, but if that happens I just skim off any excess. I have also had dark rouxs get what looks like a broken, grainy texture, but it usually smooths out again and never have add a problem once added to my gumbo, other than having to skim off some fax. I wouldn't worry about it too much as long as it isn't burnt. Again, dark rouxs like that are more about flavoring than thickening although they will thicken it up slightly.