Originally Posted by Andy M.
Has anyone tried making a roux in the oven? I read a process where you bake the dry flour to the appropriate color in the oven the move it to a pan and mix in the oil.
America's Test Kitchen / Cook's Country / Cook's Illustrated (?) came up with a roux that started on the stove and finished in the oven. I don't recall all the details, but they started by browning the dry flour on the stovetop, which only took a few minutes. Then they added the oil and transferred the pot to the oven. It was relatively hands-free with apparently good results.
I am not speaking from experience on this - I haven't tried it.