OVEN ROUX

Oven Roux

Recipe: Easy Dark Oven Roux

Prep time: 10 min |Cook time:2 hours |

Yield:Depends

Ingredients

• Equal amounts each of of canola or vegetable oil and all purpose flour
• Cast iron pot or skillet

Instructions

Preheat the oven to 350 to 375 degrees. I find my oven needs to be just slightly under 375 degrees. Start the roux on the stovetop to get it going, preferably in a cast iron pot, by heating the oil to medium high, then reduce to medium and gradually whisk in the flour a little at a time until fully incorporated. Carefully transfer the pot into the hot oven and cook for 1-1/2 to 2 hours, stirring about every 20 minutes, until the roux turns a deep, dark, chocolate brown.

Once roux is ready, place the pot over medium heat and add the vegetables, proceeding with the rest of the recipe as directed, or if you aren't using it right away, remove from the oven and set aside to cool completely. Continue stirring occasionally since the cast iron will retain the heat for a while. 

To Store:Keep cooled roux in a glass container or mason jar in the fridge till needed. Some say you can keep roux indefinitely, but I'd say try to use it refrigerated within 4 to 6 months, frozen not longer than 8 or 9 months, for best quality. Freeze the cold roux in ice cube trays until solid, then pop out and bag for anytime you need a few tablespoons of roux. Let thaw first, or if using from refrigerated, always bring to room temperature before using. 

Bring refrigerated stored roux up to room temperature before using.