8 c. all-purpose flour
4 c. cooking oil

Mix flour and oil in a heavy black iron pot. Place on the center shelf of a preheated 400 degree oven. Bake at this temperature for 1 1/2 to 2 hours. Set timer and stir roux every 15 minutes. Roux should be a caramel color when done.

Remove from oven. Cool. Transfer to containers with tight fitting lids and store in the refrigerator. This may also be frozen. Use this in the same proportions as you would in starting a recipe from scratch and making a roux.