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Bookmark or Share- How to Make a Roux and Use It Right - Serious EatsWhat Is a Roux? Serious Eats / Vicky Wasik. A roux, from the French word for "red," is a mixture of roughly equal volumes of a starch and a liquid fat that are cooked together and then used as a thickener for liquids in soups, stews, and sauces.
- How to Make Roux - AllrecipesHow To. 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. By. Vanessa Greaves. Updated on September 21, 2023.
- How To Make a Roux (With Recipe) - Simply RecipesRoux 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.
- How to Make a Roux | Cooking School | Food NetworkWhat Is a Roux? A roux is a cooked mixture of equal parts flour and fat. When flour is cooked in fat, the fat coats the flour’s starch granules. This helps keep lumps from forming when the...
- Roux Recipe - NYT CookingThe foundation for a smooth gravy, a thickened cream sauce or a flavorful gumbo, roux is prepared by combining equal parts fat and flour, then cooking the mixture until it reaches the desired shade A roux loses its thickening power the longer it cooks, but as it darkens, it becomes increasingly nutty and flavorful A white roux is the first stage, and perhaps the most common, used to make white ...
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