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How to Make Roux - Allrecipes These step-by-step instructions will show you how you make the best roux, the classic thickening agent for soups and sauces Get the expert tips and tricks here
Roux - Wikipedia 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
How to Make A Roux (Easy Roux Recipe) - The Forked Spoon What is a Roux? A roux, pronounced “ roo,” is one of the essential building blocks of cooking It is made from equal parts fat (oil, butter, or other fat) and flour by weight, not volume The flour is added to a melted fat on the stovetop and then whisked continuously until it is smooth
Roux 101: Your Basic Guide to Roux Mastery - CulinaryLore A roux is flour and fat cooked together to be used as a thickener for sauces, stews, or other dishes To make a roux, usually, equal parts flour and fat are used Butter, clarified butter, margarine, or animal fats make good choices for a roux
What is Roux, How Many Types Are There and How Do You Prepare It? - Cookist What is Roux? 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 hot liquid, thickens and creates a smooth, velvety sauce
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Using Roux To Thicken Soup: A Classic Technique Explained Roux, a fundamental mixture of equal parts fat and flour, is a versatile culinary technique widely used to thicken sauces, gravies, and soups By cooking the flour in fat, roux not only eliminates the raw flour taste but also creates a smooth, lump-free base that effectively thickens liquids When used in soup-making, roux adds richness and body, enhancing both texture and flavor Whether it