Most recipe’s call for oil in there roux but my mother in law has always made it with just flour. Her gravies and gumbo’s are out of this world and I really think this is the secret ingredient. It takes patience but WELL worth the time and effort. I usually make more than I will need and store it in the freezer.
Directions:
- Using a cast iron skillet, put desired amount of plain flour in your skillet. Over a medium heat, stir constantly with a whisk until the flour becomes the color of a copper penny.
Note: the hardest part of making roux like this is PATIENCE. Do not leave unattended or I promise you it will burn…...
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