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Get the expert tips and tricks here. A roux forms the foundation of many cajun, creole, and french dishes Roux is the foundation of our favorite dishes

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Gravy, soup, mac and cheese, chowder and gumbo Beyond thickening, roux also adds depth of flavor and a subtle. 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. What exactly is a roux, you ask A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc.

Roux is a classic french cooking technique that involves cooking flour and fat together to create a thickening agent for sauces, soups, and stews

It’s a simple yet essential skill to have in the kitchen, and making a homemade roux is easier than you might think. 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