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Posted on 12/7/25 at 8:21 am to biggdogg
quote:
So you don’t stir it at all while it’s in the oven?
I reach in there and stir it around every 20-30 minutes. But it's not going to scorch or anything if you don't.
Posted on 12/7/25 at 8:37 am to LSUballs
Gotcha
Posted on 12/7/25 at 12:02 pm to jrbjr
I've been having good success with bacon grease and some butter.
Posted on 12/7/25 at 6:06 pm to jrbjr
I think the best roux is oil and flour high heat stiring non stop. But I've had success with microwave and dry oven roux. Microwave is Quick and easy you just have to run it a few times. Oven is foolproof but slow.
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