This roux recipe works for gravy, soups, stews, macaroni and cheese, chowders, gumbo and more. 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. Get the expert tips and tricks here. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. 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, 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 Beyond thickening, roux also adds depth of flavor and a subtle. A roux forms the foundation of many cajun, creole, and french dishes A roux is flour and fat cooked together to be used as a thickener for sauces, stews, or other dishes
Butter, clarified butter, margarine, or animal fats make good choices for a roux. 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. The process turns butter and flour into a golden base that thickens the soup and adds creamy flavor.
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