Oven Made Roux


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.


  • 2 - 3 cups flour
  • 1 baking pan or heavy duty pot


Step 1

There are a several different ways to make a roux in the oven.

Step 2

Combine a mixture of flour and oil in a heavy aluminum 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.

Alternatively, 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.

Another method is to 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.

Step 3

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.

Step 4

You may also add an equal portion of dry roux to heated oil in a skillet (no need to brown)

Step 5

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.

Step 6

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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Kaplan, Louisiana Louisiana
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