How to make roux is a basic recipe that will be used over and over in cooking. Use this to thicken sauces, gravies, soups, stews, and more. Learn something that professional chefs use often in their cooking.
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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, combining the flour with a melted 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.