2/3 cup flour

1/4 cup bacon drippings, crisco, or salad oil

Boiling water

In heavy iron skillet blend flour into drippings; place over low to medium heat, stirring constantly until dark brown. Add salt and pepper to taste. Turn off heat; continue stirring. Add boiling water, stirring constantly until smooth and desired consistency. This roux can be refrigerated for later use.

Don’t be discouraged if you have lumps in it, that makes it better. If you wish you can put it in a blender for a few seconds to remove lumps.

Recipe by E. Jean Sharpe

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