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How to Make Roux and Use It to Thicken Soups and Sauces Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. Here's how to make it, step-by-step.
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 dark roux in development A white roux A roux-based sauce Roux (/ ruː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or ...
Learn all four types of roux — white, blonde, brown, and dark. Chef-driven technique, the WHY behind every stage, and how to fix common mistakes.