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Ingredients
- 8 c. all-purpose flour
- 4 c. cooking oil
Method
- Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400° oven.
- Bake for 1 1/2 to 2 hours.
- Set timer; stir roux every 15 minutes.
- Roux should be a caramel color when done.
- Remove from oven; cool.
- Transfer to containers with tight fitting lids; store in refrigerator until needed.
- Roux may also be frozen.
- Yields enough roux for 4 to 6 pots of gumbo.