How to make roux is a basic recipe that will be used over and over in cooking. It can be used to thicken sauces, gravies, soups, stews, and more.
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Why use a Roux?
If you have ever made gravy and tried to add just a touch of flour to thicken it has quickly found out that the flour will clump. Rather than thicken your sauce, you will end up using a strainer to strain our the flour that you just added. However, if that flour was combined with a fat such as butter first, you will end if up a beautiful thickened sauce or gravy and no lumps.
Teaching my Husband How to Make Roux
Roux is pronounced “roo”. This is probably one of the first things that I showed my husband how to make. Making roux is an essential skill any cook should learn to master. Believe me, my husband does not cook much. If I can get him to master this, you can too with just a bit of practice.
Just Two Ingredients
Roux consists of the combination of just 2 ingredients in equal portions. Cooking times will create a lighter or darker roux and each has its own flavors.
Note: In the photos below, you will notice I made mine using a cast-iron skillet. While I made mine using a cast-iron skillet, this can be made in any sauce pan. However, if you would like to add a cast-iron skillet to your kitchen essentials, here is a wonderful choice that can be used everyday.