Homemade Dark Roux


6 cups all purpose flour

6 cups vegetable oil


  1. In a large cast iron pot on medium heat, add the flour and oil, mix together very well.

  2. This can cook for a few hours depending on how hot the stove is. I prefer a medium low heat.

  3. Stir consistently until it reaches a dark brown color. Remove from the heat and let cool until you can transfer it to mason jars.

  4. Once completely cooled, you can drain off any excess oil from the top. Store in a jar, with the lid on the counter or in the fridge for 6 months (freezer up to a year). Let warm to room temperature before use.

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