Roux is the foundation of our favorite dishes To make a roux, usually, equal parts flour and fat are used Gravy, soup, mac and cheese, chowder and gumbo
Roux, o que é e como fazer? - Le Plat du Jour
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. 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 is flour and fat cooked together to be used as a thickener for sauces, stews, or other dishes
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