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Get the expert tips and tricks here. Learn how to make a roux and how to store it. Roux is used as a thickening agent for gravy, sauces, soups, and stews

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It provides the base for a dish, and other ingredients are added after the roux is complete. Gravy, soup, mac and cheese, chowder and gumbo Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews

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

The roux can be a light toasted tan, with just a slight bit of flavor, or dark mahogany in color, providing a depth of rich, toasted flavor Making a roux (especially a dark roux) can be a slow and painstaking process. Roux is a classic french cooking technique that involves cooking flour and fat together to create a thickening agent for sauces, soups, and stews It’s a simple yet essential skill to have in the kitchen, and making a homemade roux is easier than you might think.

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 Roux is the foundation of our favorite dishes