Roux

A roux is typically made from equal parts flour and fat by weight cooked together and used to thicken sauces and stews.  They are often found in traditional Cajun and Creole recipes.  Making a roux on the stovetop can be a time consuming and risky process unless you use your oven to do the work..I learned this from Alton Brown of Food TV fame: 

Place 4 ounces of vegetable oil and 4 ounces of flour into a oven-ready Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1-1/2 hours, whisking 2 to 3 times throughout the cooking process.  The longer the roux stays in the oven the darker it get.

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