Oldgringo 1 year, 10 months ago said:
Mishkest, you are absolutely right. Different color rouxs for different flavors and gumbos. Making roux is a skill and you don't usually do it right the first time. If you do so much the better. I find that using a little less of the oil helps my roux to come out just right. It is easier to burn it however and I have stir constantly. I always use a heavy iron skillet to control the heat better and a stirrer that gets into the corners, etc. I guess you just have to clear out the kitchen and pay close attention to what your doing and you will find your own way to make perfect roux.

Thanks for your comments.

oldgringo, Richard