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Get the expert tips and tricks here. It’s a simple yet essential skill to have in the kitchen, and making a homemade roux is easier than you might think. Roux is the foundation of our favorite dishes

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Gravy, soup, mac and cheese, chowder and gumbo Roux is a classic french cooking technique that involves cooking flour and fat together to create a thickening agent for sauces, soups, and stews Learn how to make a roux and how to store it.

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. 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. 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.

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.