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Get the expert tips and tricks here. Many recipes call for making a roux, from mac and cheese. Roux is the foundation of our favorite dishes

Diagrams demonstrating the anatomy and interventions done through the

Gravy, soup, mac and cheese, chowder and gumbo A roux is a mix of flour and butter or meat drippings that forms a base for everything from thick sauces to gravy and stew Learn how to make a roux and how to store it.

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. 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 magical. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken.

Roux (pronounced “roo”) is a simple combination of flour and fat, cooked and used to thicken and add flavor to recipes A good roux will give a silky smooth texture and thickness to. 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.

With this easy roux recipe, learn how to make a roux from a light blonde roux to a rich, chocolate brown roux for gravy, soups, gumbos, sauces and more.