I grew-up making only dry roux. I learned how to do the other way but my go-to is dry. We compete in a gumbo cook-off each year in New Iberia and do the dry roux method. It surprised me how few knew about this way. I find that it not only makes for less grease in the pot but the flavor seems richer and toastier-if that makes sense. I stick with this method also because it reminds me of my mom. She has passed but this is one way I am reminded of her. When it comes to Gumbo, that is what makes it so special beyond the ingredients that go in it. It is the passing down of how it is made from mom or grandma or aunt to daughter, granddaughter or niece etc. Family member to family member> each with their own special touches that keep us connected. Thanks for sharing this as there is very little on this method out there.
Hi Cindy! Thank you for sharing! I love that we all have traditions that we cherish, it makes gumbo so special. This is my go to method. I find it easier and less greasy. It presents better...we all have our opinions and ideas on what is right. This works for me! ❤ Happy Gumbo making!
It’s amazing how cooking, eating and the smells can connect or take you back to those wonderful times with your mom! Awesome! My best friend lives in New Iberia. My wife and I go visit about 3-4 times a year. When is the gumbo cook-off? I need to be there for that! My friend’s hubby makes a mean gumbo and it never fails, when we go visit in the winter there will be a sudden hot weather streak. So Casy just says “well boy we just gonna turn dat AC up on high and wear our coats at the table while we eat!” LOL! I love the people in that area and just the feeling of safe, simple life pleasures and home whenever we are there.
Thank You! I always used the oven to make dry roux. Preheat the oven to 425°F. Put 2 cups of AP flour in a cast iron skillet and kinda smooth it out. Put the skillet in the oven for 15 minutes. Stir the powder well. Give it another 15 minutes and stir well. Repeat until you get the color you want, about an hour. Remove from oven and transfer the dry roux powder to a bowl (to stop the cooking). That's it!
Thank you! I make gumbo several times a year and always feel it comes out too greasy. I use the oven method for oil and flour. I am definitely learning something new today! This is perfect 🥰
Thank you! I make gumbo several times a year and always feel it comes out too greasy. I use the oven method for oil and flour. I am definitely learning something new today! This is perfect 🥰
OMG, been making roux for 2 decades and never knew about dry roux. Thanks so much for this video, looked at a few others on YT but they were short on info, yours vid is spot on. Thanks again!
Well hello there Lady! You truly helped me out with this video. I used the dry roux instructions that you provided here for a roux I used in a Swedish meatball with noodles recipe. I am so grateful to you and cannot thank you enough for taking the time to help so many people.
Loved this roux tip, thank you. My only other comment is the music is far too loud. Distracts from your instructions. Not sure there's a good sound track for watching flour brown. 😊
How do you make your gumbo? I have never made this! Will you share your recipe? Thank you so much! Ive been making wet roux for my gravy but im doing this so.i can always have it on hand!... i make brown gravy at thanks giving for my dad! It is so yummy! I make the wet roux for it!
This dry roux that I made saved a batch of gumbo. I made some gumbo and I didn't make my roux dark enough and it just didn't have the flavor that I get from a dark roux so I took some of the dry roux mixed a little of the broth from my gumbo and made a slurry out of it then mixed it back into the gumbo and brought the flavor back to where it needed to be. There's nothing worse than bland gumbo!
Great video Mona. I was born and raised in Lousiana and have always liked my gumbo real dark and smoky. However, I just made a roux with oil that I was very panicky about- I like mine brownie-batter dark (if I don't say the words "uh-oh, I wonder if I've burned the roux" at least once or twice, it's not dark enough for me). Really interested to try this way- can it get any darker than this? Or would I have to add oil and cook it a little more to get it there? Thanks, and much love from California!
How long did it take you from start to finish to do this stovetop? Can this be stored in airtight mason jar for future use? You should sell this !!!! I’m curious if dry roux is available in markets. Thank you for this lovely video, I just heard about this method from a friend whose mama taught her this way.
Hi Que! It goes pretty quickly once you’re use to it, the pan you use and how high (brave) the heat is! There is dry roux on the market and I have been asked several times to make a gumbo mix. I am considering it!
Great video. I use the same way to brown flour when I make Hamburg gravy. Everything you said was 100% correct can,t leave it alone It needs to be watched. Thank you for making the video.
@@eatcreolesoul I haven't done this yet, but plan to tomorrow. You may have answered this, but do you know if this would be shelf-stable to dry can? Or how long will it store? It would be great if I could have a quart jar of it to have on hand when I need it. I think it would make cooking those things that need a roux would be easier if I had it dry on hand.
I'm not sure the benefit of this method over the wet method if you going to sit there and stir it. I think the oven would be be better, just go back and stir it every so often.
Your method requires too much wasted effort. Bake the flour in the over in a pan at 425 for 45 mins. No stirring required. Put it in the oven, walk away. After 45 mins it will be perfectly brown. Take out, transfer to a bowl to cool. Use a whisk to break down any lumps. When cool add room temp chicken stock, make your slurry, then into the gumbo.
Late to the party, as usual. I've been making traditional roux for decades. While I've heard of "dry roux", I've never tried it. The time is now! I'll report the results.
Why not place it in the oven for a period of time and check on it? If you're going to stand there, you could just as well, do the traditional method. Unless of course, there is a cholesterol concern with using oil. Thanks for sharing this method. Now, I will likely never do the oil process. Too tedious. Love your music taste.
Hey RamZ! I have never tried it in the oven...but I think I would rather stay on the stovetop. This is just another method to do a roux. I find that the traditional method can produce too much grease and the need to skim the gumbo. Thanks for your comment! 🍴
@@ricdwe also, stove top is faster and left over roux (or diet roux 😂) can be used for other dishes. I was really happy when I put pork in the crock pot the other day, I had left over roux to add to it. Cut down on the time for making a good gravy.
@@eatcreolesoul Excellent idea. Thanks for sharing. Seems like you ought to be able to find dry roux, from light to medium brown, on the supermarket shelf. Right next to the flour.😳 I know that must sound toooo lazy ... 😄
I grew-up making only dry roux. I learned how to do the other way but my go-to is dry. We compete in a gumbo cook-off each year in New Iberia and do the dry roux method. It surprised me how few knew about this way. I find that it not only makes for less grease in the pot but the flavor seems richer and toastier-if that makes sense. I stick with this method also because it reminds me of my mom. She has passed but this is one way I am reminded of her. When it comes to Gumbo, that is what makes it so special beyond the ingredients that go in it. It is the passing down of how it is made from mom or grandma or aunt to daughter, granddaughter or niece etc. Family member to family member> each with their own special touches that keep us connected. Thanks for sharing this as there is very little on this method out there.
Hi Cindy!
Thank you for sharing! I love that we all have traditions that we cherish, it makes gumbo so special. This is my go to method. I find it easier and less greasy. It presents better...we all have our opinions and ideas on what is right. This works for me! ❤
Happy Gumbo making!
It’s amazing how cooking, eating and the smells can connect or take you back to those wonderful times with your mom! Awesome!
My best friend lives in New Iberia. My wife and I go visit about 3-4 times a year. When is the gumbo cook-off? I need to be there for that! My friend’s hubby makes a mean gumbo and it never fails, when we go visit in the winter there will be a sudden hot weather streak. So Casy just says “well boy we just gonna turn dat AC up on high and wear our coats at the table while we eat!” LOL! I love the people in that area and just the feeling of safe, simple life pleasures and home whenever we are there.
Thanks for sharing this, never know where on TH-cam you might find a comment that gets you up in your feels. ☺️
I lived in Lafayette, LA for five years, 1982-1986, never heard of dry roux. Now it’s my go to.
Same here! My mom, who has sense passed taught me to make roux dry with flour
Thank You!
I always used the oven to make dry roux.
Preheat the oven to 425°F.
Put 2 cups of AP flour in a cast iron skillet and kinda smooth it out.
Put the skillet in the oven for 15 minutes.
Stir the powder well.
Give it another 15 minutes and stir well.
Repeat until you get the color you want, about an hour.
Remove from oven and transfer the dry roux powder to a bowl (to stop the cooking).
That's it!
Thanks! I will try it.
Thank you 😌
Thank you! I make gumbo several times a year and always feel it comes out too greasy. I use the oven method for oil and flour. I am definitely learning something new today! This is perfect 🥰
Thank you! I make gumbo several times a year and always feel it comes out too greasy. I use the oven method for oil and flour. I am definitely learning something new today! This is perfect 🥰
Thats how i do it also. Dont have to stand over the skillet. Just put it in yhe oven and stir every now and then. U cant really burn it
OMG, been making roux for 2 decades and never knew about dry roux. Thanks so much for this video, looked at a few others on YT but they were short on info, yours vid is spot on. Thanks again!
So glad you enjoyed it!
Brandon Lemoine You sound lazy, probably too lazy to even cook.
Well hello there Lady! You truly helped me out with this video. I used the dry roux instructions that you provided here for a roux I used in a Swedish meatball with noodles recipe. I am so grateful to you and cannot thank you enough for taking the time to help so many people.
I’m so glad the video was helpful to you!!! If you have leftover roux, store it in the freezer and it’s ready when you need it!
~Mona
Will u share your Swedish meatball recipe? Thank you!
Loved this roux tip, thank you. My only other comment is the music is far too loud. Distracts from your instructions. Not sure there's a good sound track for watching flour brown. 😊
Thank you for the feedback!
My Mom always used it for diaper rash...better than any baby powder or creams. WORKS GREAT!
I was going to say the same thing 💗😘
Good to know!
Never heard of dry roux !!! Thank you so great a thing to know🙂💥💥😆🎈
Yes! Make it and save it for gravies etc. I keep it in the freezer until I am ready to use it.
@@eatcreolesoul thanks tons 👍
I just browned mine in the oven. Those un-browned pieces help to thicken the roux. Thanks for the video.
You're welcome!
I like the dry stovetop method because you can control how much oil you use plus you can store it for more stews,gravy's or gumbo's later
You don’t need oil that’s why it’s called a dry roux
Thank you sharing. I just telling my daughter and her boo how to make dry roux. Your steps is exactly what I do. Thanks again!
Awesome!
How do you make your gumbo? I have never made this! Will you share your recipe? Thank you so much! Ive been making wet roux for my gravy but im doing this so.i can always have it on hand!... i make brown gravy at thanks giving for my dad! It is so yummy! I make the wet roux for it!
This dry roux that I made saved a batch of gumbo. I made some gumbo and I didn't make my roux dark enough and it just didn't have the flavor that I get from a dark roux so I took some of the dry roux mixed a little of the broth from my gumbo and made a slurry out of it then mixed it back into the gumbo and brought the flavor back to where it needed to be. There's nothing worse than bland gumbo!
I’m trying to make gumbo for the first time and and trying dry Roux in the oven but I’m going to try it this way next time!
AWESOME! Let me know how it goes. I have a gumbo video here to help, check it out! th-cam.com/video/7xkyyyp8x7w/w-d-xo.html
Nice tutorial. Thank you.
Great video Mona. I was born and raised in Lousiana and have always liked my gumbo real dark and smoky.
However, I just made a roux with oil that I was very panicky about- I like mine brownie-batter dark (if I don't say the words "uh-oh, I wonder if I've burned the roux" at least once or twice, it's not dark enough for me).
Really interested to try this way- can it get any darker than this? Or would I have to add oil and cook it a little more to get it there?
Thanks, and much love from California!
Hi George!
It can get darker but surprisingly when you add it to you gumbo/gravy etc it is a shade darker.
Let me know when you try it out!
Thnx for your time and effort!!!
You're welcome!
How long did it take you from start to finish to do this stovetop? Can this be stored in airtight mason jar for future use? You should sell this !!!! I’m curious if dry roux is available in markets. Thank you for this lovely video, I just heard about this method from a friend whose mama taught her this way.
Hi Que!
It goes pretty quickly once you’re use to it, the pan you use and how high (brave) the heat is!
There is dry roux on the market and I have been asked several times to make a gumbo mix. I am considering it!
This is the first roux I learn how to do thanks for the video
Thanks. Exactly what I was looking for. Just hugged your channel!
Awww welcome! I'm glad you're here!
I heard about browning flour for cookies on NPR. This should do! Thanks!
Very interesting! Let me know how it goes.
Can you save what is not used?
Yes! In a glass jar or plastic ziplock and place it in the freezer for longer storage.
Bless you for sharing this method! Do you use Kerry's Dry Roux? The only advantage to me for using Kerry's Dry Roux is to save time. God bless!
Thank you!! I have never tried Kerry's Dry Roux, I always end up making some.
Is it just me or is there a orbit light on 0:24
For gumbo wouldn't you still need oil? Or no.
Nope! Still taste amazing. Try it and let me know.
You can make it in just 2 3 minutes put it in otg on 200"c it ill be more crispy
Thank you!♥️
You're welcome!
Great video. I use the same way to brown flour when I make Hamburg gravy. Everything you said was 100% correct can,t leave it alone It needs to be watched. Thank you for making the video.
You are so welcome! If I have extra, I store it in the freezer and use it for gravy too!
Will you share "hamburger gravy recipe!" Please I'd love to make it... thank you
I’ve always made roux the other way, but I definitely want to try this.
Let me know!
@@eatcreolesoul I haven't done this yet, but plan to tomorrow. You may have answered this, but do you know if this would be shelf-stable to dry can? Or how long will it store? It would be great if I could have a quart jar of it to have on hand when I need it. I think it would make cooking those things that need a roux would be easier if I had it dry on hand.
@@cindypye578 Awesome! Yes, I store it in a glass jar or ziplock bag in the freezer. I store it for a few months at a time, if it last that long!
Why don't you sift the powder into skillet ???
That is a good idea!
Thank you 👍
I'm not sure the benefit of this method over the wet method if you going to sit there and stir it. I think the oven would be be better, just go back and stir it every so often.
Wet roux burns easier and requires a lot of oil. This is a method many people are raised up.
That was easy. I usually make it with oil but I like this way too
Awesome!!!
Your method requires too much wasted effort. Bake the flour in the over in a pan at 425 for 45 mins. No stirring required. Put it in the oven, walk away. After 45 mins it will be perfectly brown. Take out, transfer to a bowl to cool. Use a whisk to break down any lumps. When cool add room temp chicken stock, make your slurry, then into the gumbo.
I will have to try it!
how dark can you get it?
Go boy yes this is another great way!!
Could I cook this low & slow.......
You can, it would just take much longer to brown.
Thank you
You are welcome!!
Now I'm craving biscuits and gravy. :/
Yum! I love biscuits and gravy!
should i add this in carrot cake
If you do, let me know how it turns out!
@@eatcreolesoul it wasnt that good lmao it made it brittle killing off the gluten
@@ydjvbk 🤓 thanks for letting me know! Keep it savory for your gravy and stews!
Quicker in oven turns brown faster
I will have to try it in the oven one day. Thanks!
Late to the party, as usual. I've been making traditional roux for decades. While I've heard of "dry roux", I've never tried it. The time is now! I'll report the results.
Brilliant
Brown flour is the best and healthy..
Love the dish but lower down the music.
Will do!
Like your video but the back ground music totally over powers your video
My parents make dry roux 😍
Awesome!
Why not place it in the oven for a period of time and check on it? If you're going to stand there, you could just as well, do the traditional method. Unless of course, there is a cholesterol concern with using oil.
Thanks for sharing this method. Now, I will likely never do the oil process. Too tedious.
Love your music taste.
Hey RamZ!
I have never tried it in the oven...but I think I would rather stay on the stovetop. This is just another method to do a roux. I find that the traditional method can produce too much grease and the need to skim the gumbo.
Thanks for your comment! 🍴
@@eatcreolesoul 👍👍
@@ricdwe also, stove top is faster and left over roux (or diet roux 😂) can be used for other dishes. I was really happy when I put pork in the crock pot the other day, I had left over roux to add to it. Cut down on the time for making a good gravy.
@@eatcreolesoul Excellent idea. Thanks for sharing.
Seems like you ought to be able to find dry roux, from light to medium brown, on the supermarket shelf. Right next to the flour.😳
I know that must sound toooo lazy ... 😄
@@ricdwe No! They actually do sell it! No sure if it would be as good as making it at home.
Thank you, I have never heard of dry roux.
You're welcome!
Neatvway
Great video except for the 1970's porn music.
😂😬
Not a roux at all !
Thanks for your opinion!