• desired amount of plain flour

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:

  1. 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…...