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Oil-Less Roux
Recipe Submitted by: John Folse, CEC, AAC
Revised: June 25, 2000

Categories: Sauces>Miscellaneous
Yield: 8 cups

Read all about Cajun style rouxs from Chef John Folse

Ingredients Amount Method
All Purpose Flour 8 cups Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a large cast iron skillet. Bake, stirring occasionally, for approximately 1 hour.

Make sure to stir well around the edges of the skillet so flour does not scorch. Cook flour until light or dark color is achieved, depending on use. The roux will become darker when liquid is added.

When desired color is reached, cool on a sheetpan, stirring occasionally. Store in a sealed jar for future use.

1 cup of oil-less roux will thicken 1 quarts of stock to a proper gumbo consistency.


Other Roux Recipes:

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