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Get the expert tips and tricks here. A roux, from the french word for red, is a mixture of roughly equal volumes of a starch and a liquid fat that are cooked together and then used as a thickener for liquids in soups, stews, and sauces. 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. A roux forms the foundation of many cajun, creole, and french dishes 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. 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. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken.

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. 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

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.

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