Baked Roux

[spoon]

Wife heard or read about this and decided to give it a try. It's not as good as stove top made roux, but it's not bad...I've had a lot worst.

It's a half of cup of flour, half cup of oil, cast iron skillet. Set the oven for 350 bake for hour and half

 

[Trapper John]

I've done it before. I agree with you. Not bad, but not the best. I've used it when I have to get a roux going while doing ten other things at the same time. It's perfect for that.

 

[mike243]

Wow thanks will try it for my next batch of jambalya.have not heard that before

 

[moondawg]

Will have to try that.

 

[BamaProud]

I have heard of that...If I remember correctly the greatest benefit is temperature control...limiting the chance is will scorch. never tried it though

 

[WMAn]

Yeah, I read about this on Cook's Country. Their method calls for 3/4 c flour. Toast flour over medium heat, stirring constantly, until just beginning to brown, 5 minutes. Off heat whisk in 1/2 cup vegetable oil until smooth. Cover and put in a 350 degree oven for 45 minutes.

Use a heavy cast-iron dutch oven. If using a lightweight pot, add 10 minutes to oven time.

Has anyone ever tried something other than vegetable oil in a roux? Butter? Lard?

 

[mike243]

you use butter for seafood gumbo,I have read but not made as the wife doesn't like shrimp ect in gumbo,I make my roux with equal parts of oil/flour

 

[BamaProud]

Has anyone ever tried something other than vegetable oil in a roux? Butter? Lard?

I use Lard.

 

[BigPete357]

I like to use butter. have used veg oil, olive oil, margarine, lard, bacon grease, pan drippings.

Any fat with flour will make a roux, which to use depends on what you're cooking. I like to stick to the "real" stuff.

 

[moondawg]

I've always use oil. I could use butter, but with my luck, I'd end up burning it.

 

[TAFKAP]

I prefer not to use oil. Duck fat is the best.

Anything but processed plant oil!

This method is Alton Brown's "Roux for Dummies" method.