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Get the expert tips and tricks here. This guide tells you about the many kinds of roux, when to use them, and how to make them. Roux is the foundation of our favorite dishes

Gravy, soup, mac and cheese, chowder and gumbo This recipe makes it simple for you Learn how to make a roux and how to store it.

Learn how to make a roux

From a light roux for creamy béchamel, to medium roux for étouffée, to a dark roux that’s the soul of a good gumbo 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.

Making a roux is a fundamental technique in cooking, especially when preparing soups, sauces, and stews, as it serves as a thickening agent and adds depth of flavor To create a roux for soup, you’ll need equal parts fat (typically butter or oil) and flour, which are cooked together over medium heat until they reach the desired color and consistency The process begins by melting the fat in. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken.

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, 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. Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews

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