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Roux is the foundation of our favorite dishes It’s a simple yet essential skill to have in the kitchen, and making a homemade roux is easier than you might think. Gravy, soup, mac and cheese, chowder and gumbo
Learn how to make a roux and how to store it. Roux is a classic french cooking technique that involves cooking flour and fat together to create a thickening agent for sauces, soups, and stews Get the expert tips and tricks here.
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. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. Roux is an essential thickening agent made from a simple mixture of flour and fat With this easy roux recipe, learn how to make roux like a pro and use it to make soups, stews, sauces, and more!
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. A basic roux recipe uses only two ingredients Cooks usually reach for butter and all purpose flour, though oil, bacon fat, or clarified butter also work.
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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