Dry Roux (foolproof)

1 cup all purpose flour

Take 1 cup of all purpose flour and put it in a oven safe pan and smooth it out. 
Bake it in the oven at 425 degrees for about 45 minutes long. 
Stir the flour after about 10 minutes. Flour may smoke a little but it is fine.
Start checking on the flour after about 30 minutes to see where the color is. Stir the flour around to make sure it is evenly browning.
Once you get the color you like remove it from the oven and take the dry roux and put it in a medium bowl to cool. (Do not leave it in the hot pan as it will continue to cook)
This can easily be stored in a container with a lid until ready to be used.

To use, mix 1 cup of dry roux and 2 cups of broth(preferred) or water from your recipe and whisk together until smooth then add to your gumbo or whatever you use roux for.

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