Wendy92153
Assistant Cook
I made my first roux last night for a vegetarian surf and turf gumbo. I used 1/4 cup olive oil, and 1/4 cup flour. Heated it over med heat stirring constantly until nice and blond. The recipe called for vegetable stock to be added slowly, as soon as the stock hit the roux, the whole thing turned to a doughy mess, I was able to salvage it my heating and stirring (a lot), but I don't think I was supposed to get glue.
I did some reading and I think that the roux was too hot when I added the veggie broth, although the veggie broth was quite warm at the time.
Any ideas?
Thanking you in advance,
Wendy
I did some reading and I think that the roux was too hot when I added the veggie broth, although the veggie broth was quite warm at the time.
Any ideas?
Thanking you in advance,
Wendy