re: Oven Roux, Made at 350 degrees F (photos)

I always do my roux like this at 425. Never burns. Stir ever half hour. Gives me time to cut all my vegetables and meats etc.

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This is awesome. I will definitely try this.

I've been making roux in the oven for a good while now and it's a beautiful thing. I make large quantities at one time.

I started out at 350, but have since upped the oven temp to 375 and 400 with the same results, but a shorter time. You don't have to stir that often. I stir much less then I did when I first started making it. I think the stirring periodically makes for more even browning and in incorporating. Maybe it doesn't and that's in my head.

I can do many things while the roux is in the oven. Sometimes, I make the roux the night before and just turn off the oven and leave it overnight. I get everything else chopped and stock made, so I can put it all together the next day. However, that's because I make a lot of gumbo at one time, usually.

MD, I don't understand the removing of oil. I've never done that.

That looks great. I have found that when I do my roux in the oven that I need less oil than when doing it on the stove. Even on the stove I find that the 1:1 ratio is a bit high on the oil and I end up skimming some off, even before adding the meat.

I have never not stirred mine, though. Just to be safe I stir every 20-30 minutes or so.

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I’ve become a huge fan of oven roux. It’s nice to let the roux making require less attention while doing necessary prep work with the trinity, pre-browning sausage, tending to stock

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But 4 hrs of prep work? It seems much more time efficient to do your prep work first (should be 20-25 minutes max), then spend 45 minutes or so making your roux. Unless I am bad at math...

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(should be 20-25 minutes max),

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That depends on how much gumbo you're making and how you treat your meats.

I do other things besides prep when the roux is in the oven. If you're in a hurry, it's not really going to save you time. It's easier on my wrist so I can save it for chopping which is another reason I do it now. I've made plenty of roux on the stove on high temps. It still takes a lot of stirring when making a large roux. For a small roux, it's not a big deal.

I have never really heard of "draining the oil"


Exactly how does this process go?

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But 4 hrs of prep work? It seems much more time efficient to do your prep work first (should be 20-25 minutes max), then spend 45 minutes or so making your roux. Unless I am bad at math...

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You could also just be doing nothing while the roux is in the oven and not have to worry about how it comes out. Some of y'all are really confused on active cooking time

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You could also just be doing nothing while the roux is in the oven

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Are we that lazy that we need 4 hours to "do nothing?" I think we're really working hard here to avoid stirring a pot.