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Roux is used as a thickening agent for gravy, sauces, soups, and stews Cooking them together before use allows the starch in the flour to absorb moisture, which in turn allows the flour to thicken a sauce or soup without lumps. 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 A roux is simply flour and fat cooked together to the desired color Gravy, soup, mac and cheese, chowder and gumbo
Learn how to make a roux and how to store it.
Get the expert tips and tricks here. 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. 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 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.
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.
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