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French dining, wines, absinthe bar, and craft cocktails This guide tells you about the many kinds of roux, when to. Get the expert tips and tricks here.
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Roux is used as a thickening agent for gravy, sauces, soups, and stews This recipe makes it simple for you 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
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. 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. 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 a simple mixture of flour and fat used to thicken sauces, soups, and stews
