Roux Oven Method Recipes
ROUX-OVEN METHOD
No more standing over a hot stove stirring and stirring to make a nice dark roux! Not only is the oven method easier on YOU, but the roux is less likely to burn! Make any color roux required by your recipe, blonde to chocolate.
Provided by Susan Din @spatdi
Categories Gravies
Number Of Ingredients 2
Steps:
- PREHEAT OVEN TO 400. Use the proportion of 4 parts flour to 2 parts oil. 2c flour and 1c oil It takes roughly the same time to prepare a larger amount, so I prep a large amount and save it for another use later.
- Mix flour and oil in a round ceramic casserole dish until it is smooth, and no lumps remain. Place on the middle rack in a preheated oven. Set a timer for 30 minutes.
- When timer goes off, stir the roux carefully, making sure to scrape along the sides and the bottom entirely. Reset timer for 30 minutes.
- When timer goes off(one hour now), stir the roux carefully, making sure to scrape along the sides and the bottom entirely. Color should be golden to peanut butter color. For a darker roux, continue cooking. Reset timer for 15 minutes.
- When timer goes off, stir the roux carefully, making sure to scrape along the sides and the bottom entirely. Continue to reset timer for 5-15 minutes depending on the color you are trying to achieve. It will continue to cook for a few minutes after removing it from the heat...and it darkens more quickly near the end, so take care to not let it burn!
CAJUN BAKED ROUX
With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966.
Provided by Dan-Amer 1
Categories Grains
Time 2h10m
Yield 1 pint
Number Of Ingredients 2
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.
Nutrition Facts : Calories 5694.5, Fat 440.9, SaturatedFat 57.2, Sodium 10.1, Carbohydrate 385.8, Fiber 13.7, Sugar 1.4, Protein 52.2
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