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Roux is the foundation of our favorite dishes Cooks usually reach for butter and all purpose flour, though oil, bacon fat, or clarified butter also work. Gravy, soup, mac and cheese, chowder and gumbo
Learn how to make a roux and how to store it. A basic roux recipe uses only two ingredients Get the expert tips and tricks here.
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.
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