i want you guys to come on in here and look at this right here now we're getting ready to get you know get into this route this is what it's about look at that flame right there you see that flame we don't want to be too hot so i start with like a little bit under a medium flame or what i think a medium lowest in between medium low and medium right so i got my uh vegetable oil i'm gonna go ahead and just pour that in right now because we want to bring that up to temp right listen whatever you're gonna use to do your stern because we're making a roux we don't want to keep what we want what we don't want to do is just like just put it in here and then leave it once i start adding this flour to it we're gonna stay with it we're never gonna stop doing it now i'm gonna just start sprinkling a little bit in here like this but this is the way i do mine and i got it some people they they don't do it this way i've seen people dump it all in there but the way i was raised when it comes to you know getting down in the kitchen you put you introduce everything in increments right so especially this right here now we just do it like this we want to make sure we don't get no lumps or nothing like that you know i mean we want to make sure that once if you do see a lump you want to smash it you know what i mean because you don't want to have nothing in the inside you don't want that flower in there right so just check it look at this and look at how i'm doing it i want you guys to notice i'm not stopping right i'm moving this right here across just like you see now i'm gonna look back down at my flat on my flame make sure i'm not too hot and i just want to keep moving this across moving this back and forth okay so now i'm gonna go ahead and introduce my butter all right we're gonna let this work and this is what we once this is melted we're gonna wash that color right but remember we're gonna keep it moving you can see it's cooking i got the pot at the right temperature folks this is what you want to see i'm gonna get out the way so you guys can look down in there that's what you want we just want this to just melt all the way [Music] [Music] so now we're going to get into this room making 101 right i shouldn't even probably have said it that way because it makes it seem like it's a lot of steps or a lot of stuff to learn it's real simple this is with your control of your heat you don't want to like cook it too fast because it can burn right i hear people say you know uh you can burn it but i'm gonna just say this i've never ever done it i'm not even trying to pop my collar you know what i mean i just take my time when making a roof now for those of you guys that have never done this you know what i mean uh this is gonna be key we gonna look for color we want this to turn this is gonna become a peanut butter you know uh color and then you can go a little bit darker and start getting a little bit more dark like uh almost like a like a like a chocolate you know what i mean but the key is once you start making your roux don't walk away from it if you notice uh you guys don't know because i'll be cutting the camera what i'm doing is i i don't never stop you know what i mean i just keep it going and i like to use a flat you know square ears you know wooden spoon because i like to come across this and just make sure that nothing is sticking on the bottom you know what i mean just some these are just like insurances for myself but listen it's all in your wrist and your elbow all i can tell you is listen when you make a rule and you're gonna make it right you know what i mean uh the color gonna talk to you you're not gonna get none of those specs you know what i mean you know hey it's just gonna be great but we just gotta take our time with it right and then every now and then you might have to adjust your fire you know what i mean but we're just gonna stay with it and we're gonna wash the color i'm gonna show you the different stages i can see it's starting to darken up but this is gonna be a little bit of a process okay so look now i want you guys to take a look at it right you can see the colors starting to change now change now we looking like peanut butter right it's smelling good oh man you know that butter now listen there's so many ways you can do this you know what i mean sometimes i start off by putting my andouille sausage in inside doing that you know i get that flavor and then i take that out and use that but i'm gonna show you how i really wanted to focus on this right here listen because we made this great stock you know this seafood stock that's gonna like really give it a whole lot of flavor and you know i just really want to concentrate on showing you guys this so i want you guys to look at this color right here you see that right here and i'm not going too much more than this right here but look you can see there's no flakes in there and that's another reason why i didn't put the andouille sauces in there because i leave the you know everything that comes off all the oils and all of that flavor in there so it might confuse some people they could say hey you burnt the roof so they think because you guys are watching it on a video but those would be all like the seasoning and everything inside and doing but i just wanted to get this down pure so you guys can see it this is what you want you can go a little darker than this if you would like but this right here is a nice color you know what i mean [Music] [Music] you