Dry Roux

Directions

1. 1
   Make sure your skillet and your stirrer are very dry.
2. 2
   Put as much flower in the skillet as you want to turn into roux.
3. 3
   Keep in mind two factors.
4. 4
   Head room is needed because you have to stir it.
5. 5
   Also, if you do too much it will take all day.
6. 6
   I only do about 1/4 inch deep in a 6 inch skillet.
7. 7
   No preheat needed, just slap it in your toaster and set it on 400F Bake.
8. 8
   Make sure that the top and bottom burners are going.
9. 9
   Oven thermometers are good since some toasters may get too hot.
10. 10
    When the flower starts to tan, stir it up then thereafter every 15-20 minutes depending on how gutsy you are.
11. 11
    Use a long handled implement so you don't get burned.
12. 12
    Toast it until it is the color of chocolate.
13. 13
    The darker the roux, the richer the flavor!