Prep 2 mins
Cook 8 mins
Now when you make your roux for gravy, it will have a nice golden brown color...and you don't even have to burn it!!
- Spread flour over bottom of shallow skillet.
- Cook over low heat, stirring constantly until evenly browned.
- Remove from skillet as soon as it reaches the coloring you want.Time may vary.
- Cool completely.
- Store in air-tight container.
Growing up we used this every weekend to make gravy in a cast-iron skillet. Delicious :)
I forgot about this method! I used to use it so often, how did I fall away from doing that? :( thank you for reminding me! It is so much better than gravee and other gravy enhansers. Though I have never seasoned the flour and will try that this weekend! again thank you for posting this
Thanks! I'd seen directions to "brown flour" but didn't really grasp how 'til this simple explanation. Now I'm ready to make pig's feet stew!