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French dining, wines, absinthe bar, and craft cocktails Usually made with just butter and flour, it's very easy to make. 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. Roux is probably the most common sauce thickener in the culinary arts Get the expert tips and tricks here.

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 (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. 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.