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!
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