Christine Dabney wrote:
> On Tue, 17 Jun 2008 18:37:02 -0500, George Shirley
> > wrote:
>
>
>> Someone I talked to several years ago told me about making roux in the
>> oven without using oil. I sort of thought it was weird so didn't pay
>> much attention. Anyone else ever heard of this?
>
>
> Yes, I have heard of it. As you might expect, it is called a "dry
> roux".
>
> I haven't looked at the technique in quite some time, but I think it
> involves toasting the flour to a deep brown. I forget what comes
> after that...LOL.
>
> I will have to look it up.
>
> Christine
The person I talked to said she put it in a fruit jar, sealed it and
kept it in her pantry until needed. Some of the Cajun producers here in
Louisiana make a fairly good dark roux that is jarred and sold in
supermarkets. The one I use occasionally does not need to be
refrigerated. I think it is Rabideaux's Roux but not sure.

George