Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews Gravy, soup, mac and cheese, chowder and gumbo This recipe makes it simple for you
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This guide tells you about the many kinds of roux, when to use them, and how to make them.
Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken.
A roux, pronounced “ roo,” is one of the essential building blocks of cooking It is made from equal parts fat (oil, butter, or other fat) and flour by weight, not volume The flour is added to a melted fat on the stovetop and then whisked continuously until it is smooth. A roux, in simple terms, is a base for sauces and gravies that is obtained by cooking together butter and flour
This seemingly banal combination gives life to a paste that, once added to a hot liquid, thickens and creates a smooth, velvety sauce. A roux is flour and fat cooked together to be used as a thickener for sauces, stews, or other dishes To make a roux, usually, equal parts flour and fat are used Butter, clarified butter, margarine, or animal fats make good choices for a roux.
Roux is a mixture of flour and oil cooked on the stovetop to different stages
The darker the roux, the deeper and more complex its flavor becomes, taking on more pronounced toasty overtones the longer it is cooked Roux is also used as a thickener. What exactly is a roux, you ask A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc.
Roux is the foundation of our favorite dishes
