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Roux is the foundation of our favorite dishes Butter, clarified butter, margarine, or animal fats make good choices for a roux. Gravy, soup, mac and cheese, chowder and gumbo

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Learn how to make a roux and how to store it. To make a roux, usually, equal parts flour and fat are used Get the expert tips and tricks here.

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. 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.

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, 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.

Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. A roux is flour and fat cooked together to be used as a thickener for sauces, stews, or other dishes