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 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
How to Make A Roux (Easy Roux Recipe) - The Forked Spoon With this easy roux recipe, learn how to make roux like a pro and use it to make soups, stews, sauces, and more! Learning how to make a roux will free you to play and be creative in the kitchen
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
Making a Roux | Emerils. com Note: Roux is a mixture of flour and oil cooked on the stovetop to different stages The darker the roux, the deeper and more complex its flavor becomes, taking on more pronounced toasty overtones the longer it is cooked Roux is also used as a thickener
Mastering Roux: The Secret To Perfectly Thick And Flavorful . . . Roux, a fundamental mixture of equal parts fat and flour, plays a pivotal role in crafting thick, velvety soups by acting as a key thickening agent When heated, the flour in the roux undergoes a transformation, losing its raw taste and unlocking its ability to absorb liquids, thereby creating a smooth, lump-free consistency Beyond thickening, roux also adds depth of flavor and a subtle
How To Make a Roux (With Recipe) - Simply Recipes Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews This recipe makes it simple for you! This guide tells you about the many kinds of roux, when to use them, and how to make them