Easy Dark Oven Roux

By RoketJSquerl

A roux is nothing more than flour that has been browned in some form of fat, usually oil, but sometimes butter. Most cooks have used some form of roux in order to create sauces and gravies - generally a basic white sauce known as bechamel. This type of roux is cooked off only long enough to cook the raw flour, generally about 5 minutes or so, and though there is little to no color, it carries a strong thickening power to the dish.




A darker colored roux, however, acts not only as a thickener, but also adds additional flavor and imparts a deeper, richer color to the dishes where it is used as a base. It's a classic ingredient in many Cajun style dishes. And, when you need a dark roux and don't want to fool with all that cookin' and stirrin' and cookin' and stirring' and popping oil that, if you're like me, gives you roux blisters all across your knuckles, did you realize it's so easy to cook it in the oven? Course this works great for any color roux in between too, you'll just need to watch the color and stop it where you want it, but when you want a dark roux, this just makes it a breeze. And the best part is that you can make it ahead of time and store it till ya need it!

Ingredients

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

Details

Adapted from deepsouthdish.com

Preparation

Step 1

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. Store in a mason jar in the fridge till needed. You can also freeze the roux in ice trays in one tablespoon measures. Once frozen, pop them out and store in a freezer bag for anytime you need a few tablespoons of roux. Bring refrigerated stored roux up to room temperature before using.