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Roux is the foundation of our favorite dishes Learn precise techniques for creamy, smooth results every time with our easy guide. Gravy, soup, mac and cheese, chowder and gumbo
Learn how to make a roux and how to store it. Master the perfect roux ratio for ideal soup thickness Get the expert tips and tricks here.
A basic roux recipe uses only two ingredients
Cooks usually reach for butter and all purpose flour, though oil, bacon fat, or clarified butter also work. 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. 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. What makes this roux truly special is its versatility
With simple ingredients like butter, flour, and chicken broth, you can whip up this liquid gold in no time
Once you’ve made this roux, store it in an airtight container in the fridge for up to a week or freeze it. Roux is a classic french cooking technique that involves cooking flour and fat together to create a thickening agent for sauces, soups, and stews It’s a simple yet essential skill to have in the kitchen, and making a homemade roux is easier than you might think.
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