Roux Oven Method Recipes

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OVEN-COOKED DARK ROUX



Oven-Cooked Dark Roux image

This dark (chocolate) oven roux recipe is relatively easy to make and less labor intensive compared to other roux recipes.

Provided by Terri Wuerthner

Categories     Ingredient

Time 2h40m

Yield 12

Number Of Ingredients 2

2 cups all-purpose flour
2 cups oil

Steps:

  • Preheat the oven to 350 F.
  • In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump free.
  • Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark.

Nutrition Facts : Calories 406 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 38 g, ServingSize 2 cups (12 servings), UnsaturatedFat 0 g

CAJUN BAKED ROUX



Cajun Baked Roux image

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

1 quart flour
1 pint cooking oil

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

OVEN MADE ROUX



Oven Made Roux image

The different shades of Roux. Light Medium Darker Darkest

Number Of Ingredients 2

3 cups flour
baking pan or heavy duty pot

Steps:

  • There are a several different ways to make a roux in the oven.....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. I be like'n 2 cups flour to every one cup of oil for this here method. My choice is any brand Canola oil or Grapeseed oil.....~ or ~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.....~ or ~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. 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.You may also add an equal portion of dry roux to heated oil in a skillet (no need to brown).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. 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.

ROUX FOR CAJUN DISHES THE EASY, FAT-FREE WAY



Roux for Cajun Dishes the Easy, Fat-Free Way image

I've made oil-less roux for years by browning flour in an iron skillet on top of the stove. That's about 20 minutes of constant stirring. This oven method is much easier and still creates that dark, parched flavor roux brings to cajun dishes like gumbo. Zaar will not accept 1 ingredient recipes, so I've added pepper. Skip the pepper.

Provided by Red_Apple_Guy

Categories     Low Cholesterol

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 2

2 cups all-purpose flour
1/8 teaspoon black pepper

Steps:

  • Preheat your oven to 400F.
  • Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
  • Place in the center of the preheated oven.
  • Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
  • After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
  • For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.

Nutrition Facts : Calories 91.1, Fat 0.2, Sodium 0.5, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6

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Top Asked Questions

How to make roux in the oven?
Steps to Make It 1 Preheat the oven to 350 F. 2 In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump-free. 3 Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, ...
How do you make a light brown roux?
Steps to Make It Preheat oven to 350°F. Whisk the flour and oil in a cast iron skillet or pot until thoroughly smooth and lump free. Place the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark — aka blonde, peanut butter or chocolate.
How do you make a white roux with flour?
All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter (or oil) over medium heat. Add the flour, salt and pepper and stir until combined. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and foamy.
How long do you cook Roux in a cast iron skillet?
In a large cast iron skillet, whisk together the flour and oil to make a paste. Place the skillet in the oven and bake for 90 minutes to 2 hours for a dark roux, stirring every 30 minutes. Once the roux has achieved your desired color, transfer to a storage container or a gumbo-cooking vessel and proceed with the recipe.

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