2023年9月21日 · 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. Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, but it …

2023年11月22日 · 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.

Distinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques.

2024年10月4日 · Roux is what makes chowders, stews and from-scratch gravy thick and silky. It’s what makes New Orleans gumbos rich and nutty. And—believe it or not—it’s made up of just two ingredients. Stirred into hundreds of recipes, a roux is a mixture of equal parts flour and fat, usually butter or oil.

2025年1月27日 · It cooks for 5 to 10 minutes. This roux is perfect for quick pan sauces and velouté (one of the classic mother sauces). Brown roux: This caramel-colored roux has a nutty, rich flavor. It cooks for 20 to 30 minutes. Use this roux in complex soups and stews, like shrimp étouffée. Dark roux: This roux is the darkest and most flavorful. It cooks ...

2022年8月30日 · Here, how to make a light roux, brown roux, dark roux and more for thickening sauces and adding flavor to soups and stews.

2023年10月20日 · For sauces that won't thicken on their own, a roux is the key. We developed a technique for dark or light roux to fit all your supple sauce needs.

2022年2月16日 · Roux (pronounced “roo”) is a simple combination of flour and fat, cooked and used to thicken and add flavor to recipes. A good roux will give a silky smooth texture and thickness to your favorite dishes. The darker the roux the more complex the end flavor is.

2024年9月13日 · What Is a Roux? A roux is a sauce built on a simple ratio of 1 part butter to 1 part flour. You start by melting butter, then add in flour, and cook the mixture over low heat until it’s thick and lump-free. At this point, most recipes will instruct you to slowly add a liquid such as broth or milk, and this is where the magic happens.

2024年11月14日 · Roux is an essential thickening agent made from a simple mixture of flour and fat. With this easy roux recipe, learn how to make roux like a pro and use it to make soups, stews, sauces, and more!