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Get the expert tips and tricks here. A roux forms the foundation of many cajun, creole, and french dishes Roux is used as a thickening agent for gravy, sauces, soups, and stews
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It provides the base for a dish, and other ingredients are added after the roux is complete. The flour, in contact with hot liquid, hydrates and forms a network that traps the liquid, giving body to the sauce. 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. Learn how to make a roux From a light roux for creamy béchamel, to medium roux for étouffée, to a dark roux that’s the soul of a good gumbo Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken.
Roux is probably the most common sauce thickener in the culinary arts Usually made with just butter and flour, it's very easy to make. 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. Roux is one of the oldest and most versatile thickeners in cooking
