Oil-less Roux

Hey everyone. I found this recipe today while checking out cooking schools in New Orleans. I got it from Cresent City Cooking School.

I was taught to make a roux with oil and flour. Some people use butter instead of oil. The butter will make it richer but you’ve got to remember … butter burns quickly.

If you try it out … let me know how you liked it.

 

Oil-Free Roux
Make a one-ingredient roux from flour and save yourself 2/3 of the calories of regular oil-based roux! Here is a recipe fromĀ Southern Cuisine Blog:

Ingredients: 2 cups all purpose flour

Directions:

    1. Preheat oven to 350 degrees
    2. Spread flour evenly across the bottom of a 15-inch cast iron skillet
    3. Bake, stirring occasionally for approximately 1 hour
    4. Make sure to stir well around the edges of the skillet so the flour does not scorch.
    5. Cook Flour until the light or dark color is achieved depending on the purpose of the roux. The roux will become darker when liquid is added
    6. When the desired color is reached, cool on a large cookie sheet, stirring occasionally
    7. Store in a sealed jar for future use. 1 cup of oil-less roux will thicken 11/2 quarts of stock to a perfect gumbo consistency

 

 

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