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. Roux is the foundation of our favorite dishes Gravy, soup, mac and cheese, chowder and gumbo Learn how to make a roux and how to store it. What exactly is a roux, you ask
A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. 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 a blend of a fat and flour and is basis of sauces and soups We're talking all about rouxs and how to make the perfect gumbo roux!
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. In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that’s deployed in saucy recipes.
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