My Dad taught me to make White Sauce: butter and flour on low heat - lots of stirring - add some milk slowly. I learned later this was called "Bechamel" and was one of the 5 basic French sauces.
We have a version, “biscuit gravy” and often the base is bacon or sausage grease with the bits still left in the pan and it’s milk gravy too. The other without milk is “water gravy” and people don’t like that so much but a “brown gravy” similar to like how AB just made with taking time and letting it get to flavour is just as good. The tasteless ones comes from what I call raw gravy lol when it’s not cooked and you can still taste the flour or cornstarch
Thank you!!! I make a really good mixed bean soup, but I really wanted to take it up a level by doing a gumbo base. This was the first of your videos that I've seen, now I'm hooked!!! I had the phone in one hand, stirring with the other, watching all the colors happen! It came out SO GOOD!!!
I just made a roux last night. I cooked curry chicken. The gravy came out so good. I've been making roux since I was about 15. I learned from a cooking show back in the 90s. This was a good video you made.
Great video. The more experience u get the faster you will get. Lately ive been making dry roux. Its just flour in a cast iron skillet in the oven on 400 til desired darkness stirring every now and then.
I was grateful enough to discover your channel when you just started. It's amazing to see how you're channel has grown. Keep it up brother! Thanks for your receipes.
I've never done the oil + butter roux, I always use one or the other depending on what I'm making. But our man got the color spot on for an etouffee roux. I would go a bit darker for a gumbo roux but that's up to everyone's personal preference.
My former boss used to do oil, gumbo dry mix and bring to a low boil, making sure it didn't burn and then added flour to thicken it and it always tasted so good in the gumbo plus it was less time consuming in the fast paced kitchen
Adding butter makes this a Creole gumbo. I like a chocolate to dark chocolate colored Cajun roux. Recommend using a long nonstick spatula instead of the wood, you’ll have more control in the tall pot. Also, putting all the flour in at once is fine as long as you have an equal amount of fat already in the pot (adding the butter later is why the flour had to be added in increments to prevent both the flour and the butter from burning.). I usually have 2 cups of lard/vegetable oil and 2 cups of flour, sifted, and stir on medium heat for about 20 minutes. Since roux is so intensive, I usually make two pots, one to eat and one to share with neighbors and family…so 4 cups lard/oil and 4 cups flour…prepared in two batches. My trinity goes directly into the roux when the roux is at the right color. If chicken sausage gumbo, the sausage is the last ingredient to go in when I have about an hour left on the gumbo. Also, when skimming all the fat that floats to the top, keep that and add cajun seasoning and file powder and use to pan fry seafood (shrimp is the best cooked in gumbo oil)
Thanks. I never used a combination of oil and butter. This looks very interesting. It also shows me that my previous roux was made with the heat too high. I didn't burn it, BUT, I did have a few burns on my stirring arm. lol I'll try this revised method. It looks great.
Thank you AB so much for this video and all the other many many videos you have shared with us! You are so awesome at keeping it simple which has leveled up my cooking game.😊 Blessings on blessings to you.
That is a great looking roux. I'd call that caramel color. For gumbo I personally prefer a chocolate colored roux. I like mine nuttier and smoky, but my family likes the caramel roux better, so that's what I usually do. Do you put your trinity directly into your roux to start your gumbo too?
Hey 🆎 I make a roux for macaroni and cheese sometimes. I use butter & flour then add milk or half & half. Once the liquid starts to thicken I add my cheeses. It does make a great cheese sauce for anything you want cheese on. I think my Granny made her roux like a peanut butter color for her gumbo. I just remember it being delicious and belly-warming 😊.
@@bitterbob30 I'm sure there are people that use butter, I just never heard of it, until today. Butter has the tendency to burn, so most people use a high heat oil.
New to your channel, and love everything that you are doing. I am learning how to up my cook game because of you. Please add me to the list of your followers that come on after your shows.
In a steak house we would sweat our onion and garlic with a touch of oil then add flour in increments along with knobs of butter and worked it until it changed color, then go in with the stock
depends on how dark you want your gravy, when i fry chicken in a skillet i add flour, stir to incoporate the grease and add milk and in a few minutes itll thicken.
Made this tonight it taste delicious little bit too much on the oily side though half a cup of vegetable oil on the stick of butter was too much for the batch I made and I use the nice touch oven to make it
This is the best way to make roux. I make a lot, double the recipe and divided into two. Place it in a container and refrigerate. So, the next time you make smother chicken, pork chop, chicken, shrimp or crawfish. You want have to make a roux again. Your Ettoffee sauce will be ready to make. Ettoffee meaning: To Smother. That's how you make brown gravy.
I make a peanut butter colored roux...... then I let it cool down, lay it out on some plastic wrap, roll it into a log, then freeze it. Later I let it thaw a bit so I can slice it into various sized pieces. Whenever I wanna thicken some gravy, i just grab a piece of that roux from my freezer and .... Voila!
I would’ve had my onions slices and garlic bits in there and thrown in my already flour fried liver! And had me some liver and gravy w/onions over rice 🍚😎🤤
@@SmokinandGrillinwithAB thank you for clearing that up for me I watch your channel all the time I’m very pleased and I’m learning new things all the time tha you
Respectfully, this vid was cut from the "Seafood Gumbo" vid where it was first done incorrectly. At the 1:40 mark, you clearly see the roux isn't liquidy at all and is clumpy. That's a direct result of not having enough oil. A roux is equal parts oil and flour. When both are combined correctly, it won't ever get that clumpy. Butter can be used instead of oil, depending on the dish you're making. Combining oil and butter is not something I subscribe to for making gumbo.
Links to all my products in this video: linktr.ee/SmokinandGrillinwitAB
Hey man. I think you have a scammer replying to peoples comments asking to text a number.
My Dad taught me to make White Sauce: butter and flour on low heat - lots of stirring - add some milk slowly. I learned later this was called "Bechamel" and was one of the 5 basic French sauces.
Sounds fire! 🔥
@@SmokinandGrillinwithAB Thank You, Sir! Yeah, it's the base for a lot of other Sauces. Low & Slow, and a lot of Stirring. 😀
Yep it’s 5 basic sauces… 🔥🔥
We have a version, “biscuit gravy” and often the base is bacon or sausage grease with the bits still left in the pan and it’s milk gravy too. The other without milk is “water gravy” and people don’t like that so much but a “brown gravy” similar to like how AB just made with taking time and letting it get to flavour is just as good. The tasteless ones comes from what I call raw gravy lol when it’s not cooked and you can still taste the flour or cornstarch
That's bechamel not a roux
AB I like this type of quick video. The title is the intro and just jump right into it with educating on how to make a roux. Very nice
Thank you!!! I make a really good mixed bean soup, but I really wanted to take it up a level by doing a gumbo base. This was the first of your videos that I've seen, now I'm hooked!!! I had the phone in one hand, stirring with the other, watching all the colors happen! It came out SO GOOD!!!
Thank you A .B . I DIDNT KNOW
BUTTER WAS ADDED NOW I DO.
NOW ILL MAKE SOME GUMBO WITH YOU. THANKS A.B.
Most people do not add butter, but the butter roux will bring the flavor sooooo much more!!
A.B. you're my Go To when we gotta get down for the Church
Get Togethers. We luv you much .
I just made a roux last night. I cooked curry chicken. The gravy came out so good. I've been making roux since I was about 15. I learned from a cooking show back in the 90s. This was a good video you made.
AB, you know you doing it right!! Just like my grandma and Justin Wilson!!! You got to just keep with it.
Exactly, you know what's up! 💯
Great video. The more experience u get the faster you will get. Lately ive been making dry roux. Its just flour in a cast iron skillet in the oven on 400 til desired darkness stirring every now and then.
I was grateful enough to discover your channel when you just started. It's amazing to see how you're channel has grown. Keep it up brother! Thanks for your receipes.
I've never done the oil + butter roux, I always use one or the other depending on what I'm making. But our man got the color spot on for an etouffee roux. I would go a bit darker for a gumbo roux but that's up to everyone's personal preference.
You know what's up! 💯
Right me too, normally just butter
Heyyy AB this was perfect! The roux done right is crucial to many dishes. Gotta stay with stirring ✌🏽
My former boss used to do oil, gumbo dry mix and bring to a low boil, making sure it didn't burn and then added flour to thicken it and it always tasted so good in the gumbo plus it was less time consuming in the fast paced kitchen
Adding butter makes this a Creole gumbo. I like a chocolate to dark chocolate colored Cajun roux. Recommend using a long nonstick spatula instead of the wood, you’ll have more control in the tall pot. Also, putting all the flour in at once is fine as long as you have an equal amount of fat already in the pot (adding the butter later is why the flour had to be added in increments to prevent both the flour and the butter from burning.). I usually have 2 cups of lard/vegetable oil and 2 cups of flour, sifted, and stir on medium heat for about 20 minutes. Since roux is so intensive, I usually make two pots, one to eat and one to share with neighbors and family…so 4 cups lard/oil and 4 cups flour…prepared in two batches. My trinity goes directly into the roux when the roux is at the right color. If chicken sausage gumbo, the sausage is the last ingredient to go in when I have about an hour left on the gumbo. Also, when skimming all the fat that floats to the top, keep that and add cajun seasoning and file powder and use to pan fry seafood (shrimp is the best cooked in gumbo oil)
Solid recipe!🤘
Thanks fam! 💯
I’ve been waiting for this video for years thank you ❤️❤️❤️
Thanks to you! Hope you enjoyed!
Hey AB, thanks for making these videos and doing it in a way that anybody can do it!👍🏾💪🏾
Thanks. I never used a combination of oil and butter. This looks very interesting. It also shows me that my previous roux was made with the heat too high. I didn't burn it, BUT, I did have a few burns on my stirring arm. lol I'll try this revised method. It looks great.
Thank you AB so much for this video and all the other many many videos you have shared with us! You are so awesome at keeping it simple which has leveled up my cooking game.😊 Blessings on blessings to you.
@Ab Happy Friday 😊
Happy Friday!
Perfection... you explained it so easily.. ive always been scared of roux. My grandmother was a pro like you at it..
I just wanted to say, "YO THAT INTRO IS FIRE 🔥 🔥 🔥 "❗
Замечательный рецепт ! Спасибо 🙏Great recipe 👍Thank you 🙏
Enjoy!
Loving this set up!!
Thanks Cianna!
That is a great looking roux. I'd call that caramel color. For gumbo I personally prefer a chocolate colored roux. I like mine nuttier and smoky, but my family likes the caramel roux better, so that's what I usually do. Do you put your trinity directly into your roux to start your gumbo too?
Thank you so much !!!!!!! Looks so good I love the angle
Thanks fam! 💯
Nice job explaining.
Excellent for my gumbo this weekend👍💯
Hope this video helps!
Love your Show, I've learned a lot ❤️
Thanks for the support fam!
Hey 🆎 I make a roux for macaroni and cheese sometimes. I use butter & flour then add milk or half & half. Once the liquid starts to thicken I add my cheeses. It does make a great cheese sauce for anything you want cheese on.
I think my Granny made her roux like a peanut butter color for her gumbo. I just remember it being delicious and belly-warming 😊.
Roux is looking good👍🏾! I like mine the color of your pepper grinder, dark chocolate 😋!!
Excellent demonstration AB ✨✨🔥👍🏾
Thanks fam! 💯
Nice work chef
Wrist game proper😎
Lol 🤣
Great video! I've never made it adding butter. Maybe I'll try it the next time. Blessings!
Same here, never heard of adding butter.
@@mr.mr.4772 the best etouffee rouxs are made with butter and flour.
@@bitterbob30 I'm sure there are people that use butter, I just never heard of it, until today. Butter has the tendency to burn, so most people use a high heat oil.
You got to try it, 💯
beautiful color and good camera work
Good video AB , thanks for sharing , God bless ! ATB bro 👍 ✌
Thanks for the support fam! 🙏
THANK YOU AB
So nice recipe ,thanks for sharing 👍👍🤝🤝
Yessir! So many things that you can do with that! 🔥🔥🔥
Got the base, now go make the plate! 💯👏
New to your channel, and love everything that you are doing. I am learning how to up my cook game because of you. Please add me to the list of your followers that come on after your shows.
Thank you I’ve always wanted to know how to make this
Of course! 👏
Love the roux recipe. It possible to do how making the different types of gravy especially with the holidays just around the corner. Thanks.
Is the recipe 1/2 or 1 stick? It look like you put half in the video even though it says one. Great recipe. You are my go to for recipes.
Thank you for sharing.
Thank you! 💯
awesome video bro hopefully you will do more for these tips style videos
In a steak house we would sweat our onion and garlic with a touch of oil then add flour in increments along with knobs of butter and worked it until it changed color, then go in with the stock
You know what's up! 💯
Yours came out perfect AB
Well done AB 😋
Thanks Lisa!
Hey AB thanks for that video now I no how to make a beautiful roux
Yes you do! 🔥
hey @AB. Nice to see the set has really improved. Dodger got lucky as hell last night.. Giants gonna take it tonight!
Lol we'll see! 👀👏
I’ll try the butter way. I always just used oil and flour.
You can use whichever way you prefer
Thank you sir!!!
Thank you! 💯
depends on how dark you want your gravy, when i fry chicken in a skillet i add flour, stir to incoporate the grease and add milk and in a few minutes itll thicken.
could you do strawberry shortcake recipe
I'll add that to my list fam!
@@SmokinandGrillinwithAB thank you!
AB could you please make an air fryer recipe for falafel.. country southern style or Jamaican style using curry or jerk..
Made this tonight it taste delicious little bit too much on the oily side though half a cup of vegetable oil on the stick of butter was too much for the batch I made and I use the nice touch oven to make it
OMG, BUTTER!!! So what are you going to make with it?
What it's for? It's coming soon 👀👏
Good video
This is the best way to make roux. I make a lot, double the recipe and divided into two. Place it in a container and refrigerate. So, the next time you make smother chicken, pork chop, chicken, shrimp or crawfish. You want have to make a roux again. Your Ettoffee sauce will be ready to make. Ettoffee meaning: To Smother. That's how you make brown gravy.
That first wood spatula XD. Always has that burn mark at the tip of the spat
As it should lol👀👏
I mix flour with butter/oil in a cast iron deep skillet, place in the oven and bake @350. Stir in 10 minute intervals until desired color.
Watching fr N .Y lov learning fr u.
Yummmmmm....
Darker!!!😋🙋🏽♀️🙋🏾♀️🙋🏿♀️
Good look bruh. Poppin my collar had me weak!😅
Why did you cut the video from the roux being dry then you come back its wet did you add some water to it before you did the butter
Man this has me wanting to go buy some crawfish for etouffee
You gonna do a series on all the mother sauces?
Most seem to overcomplicate the instructions
That's an idea! 👏
I make a peanut butter colored roux...... then I let it cool down, lay it out on some plastic wrap, roll it into a log, then freeze it.
Later I let it thaw a bit so I can slice it into various sized pieces. Whenever I wanna thicken some gravy, i just grab a piece of that
roux from my freezer and .... Voila!
I use Wondra flour for my Roux or gravies
No lumps, extra smooth
Food looks good send me a plate
AB, have you ever tried making a dry roux?
I've heard of it, but haven't tried it myself! I got to now! 👏💯
Why use a tall pot? Wouldn’t it be safer and easier to use a shorter pot?♥️
Less dishes to wash.
Sometimes, but I was making this for a Gumbo so I needed the room afterwards
is that salted or unsalted butter
What are the measurements of oil and flour?
And when you are stirring it. Don't splash it on your skin cause it's like hot lava. Well worth the time if your making gumbo.
When that Vegas store opening 🥺
What kind of grill is that?
I’ve seen Roux take as long as an hour ✌🏾
You have? Wow! 👏
I would’ve had my onions slices and garlic bits in there and thrown in my already flour fried liver! And had me some liver and gravy w/onions over rice 🍚😎🤤
Always the critical person lololol 🤣
@@robertcooney8831 I just wanted some liver and onions with that gravy(roux). Don’t overthink this.
Yes lol! 👏
What’s the difference between roux and gravy?
Gravy, you add another liquid with it… like water or chicken/beef stock. In my opinion, it’s not as oily either.
What’s the difference in a seafood boil and and gumbo?
A seafood boil is basically a sauce with very Cajun flavored seafood. While a Gumbo is more stew like, or soup like and is usually served with rice.
@@SmokinandGrillinwithAB thank you for clearing that up for me I watch your channel all the time I’m very pleased and I’m learning new things all the time tha you
Looks more like Carmel I've always thought than anything.
Never heard of it but everything i cook tends to be wrong in one way or another
This is for when you make Gumbo fam
I’ve made this my whole life, taught to me by my mama in the 1950’s…except we add salt and pepper and call it “gravy”.
Sort of! But same base Ingredients 👏🔥
Respectfully, this vid was cut from the "Seafood Gumbo" vid where it was first done incorrectly. At the 1:40 mark, you clearly see the roux isn't liquidy at all and is clumpy. That's a direct result of not having enough oil. A roux is equal parts oil and flour. When both are combined correctly, it won't ever get that clumpy.
Butter can be used instead of oil, depending on the dish you're making. Combining oil and butter is not something I subscribe to for making gumbo.
I burned a roux only once. And you can immediately tell when eating the food. Had to strain all the goodies out and make a new roux and broth.
Lord bless
AB
I always get lumps if I don’t do my flour in increments
Yes! That's key
thats an etouffee roux gumbo roux is dark like a hershey bar
Me looking for 3x3 roux 3x3 speedsolving meathod: not what I'm looking for
Ok I had to lookup what a roux was.
Come back and watch this video after! 👏👀
Yeah I can’t make this. I don’t have time to be standing and stirring constantly 🤣🥴
Ro bucks
Ok 🤣🤣🤣
I thought it was a rubiks cube method
Have no idea what this is🤷🏽♀️🤷🏾♀️🤷🏿🤷🏾
That's that caramel colored Cali rue. Dem true Southern folk like there's to look like dark chocolate. 😆
Cali folk is Southern folk.
Hey to each their own! 👏🔥
@@mr.mr.4772 Lol 😆 Not to them. But I feel you.
@@SmokinandGrillinwithAB I agree. I'm Cali folk. Caramel works for me!
Easy to make until it splashes on your hand