Roux is the foundation of our favorite dishes This recipe makes it simple for you Gravy, soup, mac and cheese, chowder and gumbo
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Learn how to make a roux and how to store it.
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. Roux is an essential thickening agent made from a simple mixture of flour and fat With this easy roux recipe, learn how to make roux like a pro and use it to make soups, stews, sauces, and more!
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. 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 Beyond thickening, roux also adds depth of flavor and a subtle.
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. Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews
