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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.
Nov 22, 2023 · White (or Pale) Roux: The roux is cooked just until the mixture bubbles and is cooked through without coloring. It’s used for white sauce (such as béchamel ) or to thicken soups or chowders. Blond Roux : This roux is cooked slightly longer, or until the mixture achieves a pale golden color.
Sep 21, 2023 · How to Make Roux. Roux takes just a few minutes to make. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight . If you have a kitchen scale, this is easy to measure.
Aug 30, 2022 · Here, how to make a light roux, brown roux, dark roux and more for thickening sauces and adding flavor to soups and stews.
Dec 29, 2022 · Roux (pronounced "roo") is one of the basic thickening agents in cooking. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. The "equal parts" are measured by weight, not volume.
Sep 6, 2023 · 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.
Dec 29, 2021 · In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that’s deployed in saucy recipes ...
