I always like to have dry roux on hand for soups and Gumbo! I do 2 lbs at a time because it’s a long process and it makes the house smell burnt for 24 hrs. I’d rather only make it a few times a year!

All you need is AP flour, a metal whisk and a cast iron or ceramic vessel.

Place in preheated oven at 400 degrees, and begin stirring every 15 minutes until it reaches the color of MILK chocolate. That’s it! It took 4 hours for me.

Cool and store in mason jars. Lasts for a year!

We love dry roux because it tastes exactly the same, just no oil or butter and it mixes in easier in my opinion. I haven’t made a roux with oil in a very long time. Enjoy!