Dry Roux Recipe (with Video)

Preparing the Flour
1. Evenly distribute 2 cups of flour on the dry surface of a large cast iron skillet, a spacious glass baking dish, or a heavy Dutch oven.
Baking the Flour
1. Place the skillet in a preheated 400-degree oven for approximately 50 to 60 minutes.
2. Remember to remove it from the oven every 15 minutes and give it a good stir to ensure that the flour browns uniformly.
3. As you approach the end of the cooking time, typically the last 20 minutes or so, more frequent stirring is necessary.
4. Trust your sense of smell; as the roux develops, your kitchen will be infused with a delightful, nutty aroma.
5. Be vigilant to prevent it from burning.
Storing the Roux
1. Once the roux attains a rich peanut butter-like color, take the skillet out of the oven and allow it to cool.
2. You can store the dry roux in a clean, sealed glass jar for later use, and it will remain fresh for up to a few months.
3. Keep in mind that the roux will naturally darken when mixed with water, oil, or when incorporated into a gumbo.