Homemade Dry Roux
Homemade dry roux made with just all-purpose flour is a rich, nutty pantry staple perfect for deepening the flavor of Cajun and Creole dishes. It’s easy to make in the oven or on the stovetop and stores beautifully for quick, oil-free roux anytime you need it.
Ingredients
- 2 cups all-purpose flour unbleached preferred for flavor, but any works
Instructions
Oven Method (Easiest & Most Hands-Off)
- Preheat your oven to 350°F (175°C).
- Spread 2 cups of flour in an even layer on a large dry baking sheet (preferably rimmed to prevent spills).
- Bake for 60 to 90 minutes, stirring every 15 minutes to ensure even browning.
- The flour is ready when it reaches a deep tan or light brown color and smells nutty and toasty. Be patient—it should not burn.
- Let it cool completely, then store in an airtight container in a cool, dry place for up to 6 months.
Stovetop Method (Faster but More Hands-On)
- Place the 2 cups of flour in a large, heavy skillet (preferably cast iron).
- Cook over medium-low heat, stirring constantly with a wooden spoon or whisk.
- Continue stirring and toasting the flour for 20 to 30 minutes, until it turns a deep golden brown.
- Be careful not to walk away—flour can burn quickly if not stirred constantly.
- Let it cool, then transfer to a sealed jar or container.
How to Use:
- Replace equal amounts of flour called for in a roux-based recipe.
- To use in cooking, whisk into stock, broth, or liquid directly—no oil or butter needed.