|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This oven method for making a roux takes longer than traditional or microwave methods, but the roux needs less attention. Even though you need to stir it every 20 minutes, you don't have to worry about it burning or cooking too fast. It took 2 1/2 hours at 350 F for our roux to reach a dark chocolate color. The oven roux is a straightforward method that doesn't require close attention and constant stirring. Just set the timer for 20 minutes and stir each time the timer rings. When your roux reaches the desired color, it's done! Use the free time to do other things, or make a stock to go into your final recipe.
If you're going to be spending time in the kitchen anyway, you could easily make a large amount of roux using this method. Freeze the roux in 1-cup portions and you'll have the base for a delicious etoufée or gumbo any time you need it.
When the roux reaches the desired color, you may proceed with a recipe. Transfer the roux to a Dutch oven and add the "holy trinity" of onion, celery, and bell pepper, along with other ingredients, depending on your recipe.
- 2 cups all-purpose flour
- 2 cups oil
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.
- A roux can be made with any fat, but the Cajun dark roux is best made with vegetable oil.
- If you are making the roux ahead to use as needed, transfer it to a large glass or plastic bowl to stop the cooking process and stir it occasionally as it cools down. Roux can be kept in the refrigerator for two months, or in the freezer for six months.
- If freezing the roux, freeze it in small 1/2 or 1-cup containers. Or place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag. When a recipe calls for 1/2 cup roux, pop out 8 cubes (8 tablespoons, or 1/2 cup). You may also use a cube or two at a time if your stew, soup or sauce needs a bit of thickening.
- If a recipe calls for making a roux with 1/2 cup oil and 1/2 cup flour, use 1/2 cup of prepared roux, or a quantity of prepared roux equivalent to the amount of flour called for in the recipe. A darker roux (one that has been cooked longer) will have more flavor but will have less thickening power; this is because flour (and other starches) loses its ability to thicken the longer it is cooked.
- This recipe makes about 2 1/3 cups of roux, or enough to thicken up to 12 cups of soup or gumbo. Halve the recipe ingredients to thicken 6 to 8 cups of liquid.