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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
Rouxs Creole Cafe version with grilled eggplant substituted for the meat The key ingredient is the bread, which has to remain crusty despite the onslaught of melted cheese and olive oil For this reason, master muffuletta makers demand bread baked by Leidenheimer
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 Recipe | Foolproof Base For Sauces - kitchprep. com A basic roux recipe uses only two ingredients: fat and flour Cooks usually reach for butter and all purpose flour, though oil, bacon fat, or clarified butter also work
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