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Get the expert tips and tricks here. This seemingly banal combination gives life to a paste that, once added to a hot liquid, thickens and creates a smooth, velvety sauce. Roux is the foundation of our favorite dishes

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Gravy, soup, mac and cheese, chowder and gumbo A roux, in simple terms, is a base for sauces and gravies that is obtained by cooking together butter and flour Learn how to make a roux and how to store it.

Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken.

How to make a roux from light to dark With stovetop, oven, and microwave methods plus tips, troubleshooting, and when to use each type. 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. Learn the different types of roux, how cooking time changes flavor and thickening power, and the simple steps to making the perfect base for your favorite recipes. 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.

Learn how to make a roux and a classic white sauce with our simple method Master this basic kitchen technique and try it in our favourite recipes