Saturday, December 22, 2012


Roux (pronounced roo) is a thickening agent for soups, stews, gravies...anything!

It’s an equal measure of fat and starch. Most commonly made with butter and flour.

Melt butter, add flour and whisk. Cook until it smells slightly nutty and is somewhat brown. It’s important to do this, otherwise you will be able to taste the flour.

Once your roux is completed, slowly add your chosen liquid. Keep whisking and building until you have the amount/consistency you are looking for.

Melt butter (ignore my O-L-D pan)

Add an equal amount of flour

Cook for a few minutes. Mixture will smell nutty.

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