If you've ever burnt a gumbo roux, then an oven roux is for you! Making a roux in the oven takes longer than the traditional method, BUT there is only a few minutes of active time. No more standing over the stove stirring constantly! Plus, the oven provides a more gentle heat, so it's less likely to burn.
Preheat the oven to 350°F. In a sturdy oven safe pot or skillet, mix oil and flour together until well combined. Put in the oven for 30 minutes.
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Remove and stir gently, making sure to scrape up all the flour that has settled at the bottom. Bake for another 30 minutes.
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Remove and stir gently again, making sure to scrape up all the flour that has settled at the bottom. Back in the oven for 30 minutes.
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After 1.5 hours, the roux should be getting darker. Now bake and check every 15 minutes until it reaches a deep brown color.
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Use your roux to make gumbo, or store it for later use. Once cooled, store it in an airtight container in the fridge for 6 months, or in the freezer for up to 1 year.
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