BROWNING FLOUR for the best Gravy and sauces

This is about 6 cups of flour that I put into a hot, dry (I mean dry) skillet or wok.

Turn the heat down to alittle higher than medium.

Stir and keep stirring every 30 seconds or so at the beginning. What we are actually doing is toasting the flour. As the flour starts browning, then stir continuously. The pan will probably have a hot spot so keep the flour mixed up.

Slowly it will start turning color. Be sure to stir in the sides and the bottom – a silicon spatula works the best.

If it seems to take more than 15 minutes then turn up the heat alittle. If it is too hot it will scorch the flour and we want toasted not burnt.

The color you are looking for is a medium tan. This is a messy job because the flour, as it gets drier, tends to fly around, so do not lean over the pan and breath in. Once it gets the right color, set pan aside to let it cool alittle.

I strain it to remove any balls and crunchy thingys and press the little white leftovers through but don’t want to get the harder burnt pieces into the finished product.

Let cool thoroughly and store in an airtight container.