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Oven Made RouxOther
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Submitted by Maw Maw Ruby
on Monday, May 16, 2005
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| Makes: | |
| Prep Time: | 5 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 5 minutes |
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By email request, we offer you oven-made roux. Roux can be made on the stovetop, in a microwave or in the oven. This method fills the home with a nice nutty aroma. |
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| Ingredients |
| 2 - 3 cups flour |
1 baking pan or heavy duty pot |
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| | | Directions | There are a several different ways to make a roux in the oven.
Combine a mixture of flour and oil in a heavy alumium roaster. Place the mixture in the oven at 350 for about 2 hours; stirring every 30 to 40 minutes. MawMaw likes 2 cups flour to every one cup of oil for this method. Her choice is any brand Canola oil.
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You can put the desired amount of flour on a baking sheet and bake it at 350 for about 25 to 60 minutes. You could use the browned flour as is or add oil and make a paste
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Simply distribute 2 - 6 cups of flour evenly over the dry bottom of a big iron skillet or heavy Dutch oven and put it in a 400 degree oven for about an hour. Stir it about every 15 minutes or so to brown evenly. Let cool and store in glass jar.....To Use: Mix equal parts dry roux and water till smooth. Add to gumbo, soups, and gravies for thickening. Perfect! And you haven't used any grease at all.
You may also add an equal portion of dry roux to heated oil in a skillet (no need to brown)
Note that cooking times are approximate; you may have to cook the roux a little longer to get the desired color. The closer you get to the end of cooking time the more often you may need to stir.
Browning the flour gives you the depth of flavor that you achieve in the classic dark roux, with a much simpler method. You can prepare the oven-baked roux while you chop the vegetables for a gumbo, stew or etouffee. Oven roux as most rouxs can be made and stored in a jar for future use.
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