This roux recipe works for gravy, soups, stews, macaroni and cheese, chowders, gumbo and more. Roux, a fundamental mixture of equal parts fat and flour, plays a pivotal role in crafting thick, velvety soups by acting as a key thickening agent Get the expert tips and tricks here.
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Roux is used as a thickening agent for gravy, sauces, soups, and stews
It provides the base for a dish, and other ingredients are added after the roux is complete.
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.
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. Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews
This recipe makes it simple for you
This guide tells you about the many kinds of roux, when to use them, and how to make them. A roux forms the foundation of many cajun, creole, and french dishes
