Can any one help I’m trying to make the KFC gravy but I can’t get the roux Many thanks
right please help are the amounts correct in the book.

The secret to roux is to cook the oil and flour slowly for a long time, stirring.

Thanks i think i will give up tried again but there was a horrible taste not sure why but waisted two cans of soup.

will do many thanks

Roux takes practice and patience. To avoid wasting the soup, taste your roux before adding the soup to be sure it isn’t burned and bitter. You will only use some oil and flour until you get it right.

I’m fine with butter and flour but oil and flour ?

Yes, oil and flour makes a roux that is less likely to burn than butter.

Your now my new best friend

going to try again later fingers crossed