Sep 21, 2023 · Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. Here's how to make it, step-by-step. Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, but it …

Feb 11, 2025 · 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.

Jan 27, 2025 · Discover how to make a roux—the secret to thickening your favorite dishes! This roux recipe works for gravy, soups, stews, macaroni and cheese, chowders, gumbo and more.

Distinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques.

Aug 30, 2022 · Here, how to make a light roux, brown roux, dark roux and more for thickening sauces and adding flavor to soups and stews.

May 23, 2023 · Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

Nov 6, 2017 · A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc. It can transform a pot of thin liquid into something smooth and rich and magical. Well, I may be exaggerating on the magical bit slightly.

Sep 13, 2024 · What Is a Roux? A roux is a sauce built on a simple ratio of 1 part butter to 1 part flour. You start by melting butter, then add in flour, and cook the mixture over low heat until it’s thick and lump-free. At this point, most recipes will instruct you to slowly add a liquid such as broth or milk, and this is where the magic happens.

For sauces that won't thicken on their own, a roux is the key. We developed a technique for dark or light roux to fit all your supple sauce needs.

Dec 13, 2024 · A roux can be used to thicken sauces (think cheese sauce in mac and cheese), soups, and stews. A roux is also the base for gravy with chicken or turkey pan drippings as the fat, and can be used to create French sauces like béchamel or velouté.