Oil for gumbo roux

[Anonymous]

Does it matter what kind of oil I use to make the roux for gumbo? I typically default to EVOO for most cooking, but the recipe I’m using calls for vegetable oil. Does it make a difference?

[Anonymous]

I think you'd be wasting EVOO on roux. I haven't done it so I can't tell you if the flavor will be a lot different, I'd just stick with a flavor neutral oil. Peanut might also work. I usually use vegetable.

[Anonymous]

Absolutely do not use olive oil for a roux. What is wrong with you?

[Anonymous]

I buy ready to use roux at the grocery store.
But to answer your question, vegetable oil.

[Anonymous]

Butter

[Anonymous]

Butter with oil so it gets really dark without burning

[Anonymous]

The classic is peanut oil.

I use generic vegetable oil.

Make it in the oven. Way easier. Search Alton Brown oven roux.

Olive oil smoke point is too low. And once you heat up extra virgin olive oil all the extra virgin characteristics go away.

[Anonymous]

I use avocado oil as my vegetable oil, that’s what I’d use in gumbo. The last time I made gumbo, I made a dry roux (baked flour in the oven) to get flavor with less stirring and less oil in the final dish.

[Anonymous]

Thanks all (well, almost all)!! I made it with the most ordinary vegetable oil, and it turned out great! I was intimidated because everyone hypes the gumbo roux so much, but mine was pretty easy!