Recipe by Sue Lau
From Southern Living. Creates a rich base for gravies and sauces.
Top Review by Montana Heart Song
This is so easy! It is perfect to take a tblsp. or two, add butter or bacon grease for a rue
or beautiful light colored cream gravy or better yet, no waiting to brown flour to make red eye gravy.
I put in an air tight container in the refrigerator.
Directions See How It's Made
- Preheat oven to 400°F.
- Spread flour in a 12-inch cast iron skillet and bake for 20-25 minutes, stirring every 7 minutes, until flour becomes a light nutty brown color, like pecan shells.
- Remove flour from hot skillet and allow to cool; store refrigerated in an airtight container for up to 8 weeks.
- Drink the water if you get thirsty (recipe needed 2 ingredients to post).