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bi if you have too much oil pour all but 2 or 3 tablespoons off. cook for one minute, then you will add one-cup liquid for each 2 tablespoons of roux you have. for cream gravy use
www.ehow.com/how_4611824_use-roux.html

A good roux is paste like and is not runny or pourable. a roux that has too much fat and is too runny is called a slack roux. excessive fat in your roux will be released into
freeculinaryschool.com/how-to-make-and-use-a-roux

I made a really dark roux last night and the 1.5 cups/ 1.5 cups was not near enough for a thick gumbo. how much roux do you use for 8 quarts?
www.tigerdroppings.com/rant/messagetopic.asp?p=16584648&pg=1

Before we get started you need to decide how much roux you need for a it will eventually dissolve so keep stirring. here's how you can use powdered roux
www.cookinglouisiana.com/cooking/making-a-roux.htm

A roux is a cooked mixture of flour and a cooking fat, like vegetable oil, that is used to 1999-2011 ehow, inc. use of this web site constitutes acceptance of the ehow terms of use
www.ehow.com/how_13900_make-roux.html

Remember how much more roux you mixed so you'll know how much to use for your next gumbo. if you're going to use powdered roux mixes you'll have to do
aolanswers.com/questions/how_much_roux_for_one_gallon_of_gumbo_p518510723736681


www.cookinglouisiana.com/cooking/powdered-roux.htm