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Roux is used as a thickening agent for gravy, sauces, soups, and stews A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel). It provides the base for a dish, and other ingredients are added after the roux is complete.
Get the expert tips and tricks here. Roux is also used as a thickener. 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. 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.
Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. Roux (pronounced “roo”) is a simple combination of flour and fat, cooked and used to thicken and add flavor to recipes A good roux will give a silky smooth texture and thickness to your favorite dishes The darker the roux the more complex the end flavor is.
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
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