I started off following a recipe that I saw online to make large batches of roux. I'm making gumbo for a special occasion and from the get go the roux didn't look right .. I'm no cook and I can certainly start over but is there a way that I can salvage this roux?
Instructions were to use oil and flour so I mixed them together in a stainless steel heavy bottom wide pot. I waited until the oil was bubbling warm, not hot, and emptied a gallon and a half of oil since I am making a large batch.
This was my first mistake.
I then mixed the oil with the flour and it became a thick brown gravy kind of mixture. I attempted 1:1 of both.
I followed the next instruction which was to put it inside the oven at 350 and stir every 20 mins for 2 hours. 1 hour in and it kind of looks like scrambled eggs. The color is not brown, it's a frothy yellowish. This was for gumbo.
Is this still usable? Should I wait another hour and a half for it to thicken?
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