Baked Roux Recipes

Steps:

• Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
• Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
• Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

Steps:

• Mix the flour and oil in an iron skillet or heavy oven proof container.
• I use a cast iron dutch oven.
• Bake in a preheated 400 degree oven for 1 1/2 to 2 hours, STIRRING EVERY 15 MINUTES with a whisk.
• The color determines the doneness.
• Cool before storing.
• You must stir every 15 minutes or it will burn.
• In my oven 1 1/2 hours is perfect.
• After removing from the oven, stir again and stir every few minutes until it cools and quits browning.

Steps:

• Thoroughly mix together the flour and the oil in a heavy Dutch oven.
• Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
• Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
• When it is cool, store in jars in the refrigerator for future use.