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Get the expert tips and tricks here. This guide tells you about the many kinds of roux, when to use them, and how to make them. 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. This recipe makes it simple for you 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. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. 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.

Roux is one of the oldest and most versatile thickeners in cooking The flour, in contact with hot liquid, hydrates and forms a network that traps the liquid, giving body to the sauce. With this easy roux recipe, learn how to make a roux from a light blonde roux to a rich, chocolate brown roux for gravy, soups, gumbos, sauces and more. In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that’s deployed in saucy recipes.

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. Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews

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