Making a rue

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

What exactly is a roux, you ask? A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc.

If you think making a roux sounds difficult- stop right here! Making a roux is super easy. Two simple steps and it's ready to use.

A roux forms the foundation of many Cajun, Creole, and French dishes. Learn to make a white, blond, medium-brown, or dark-brown roux with this step-by-step guide.

A simple step-by-step recipe for making a roux.

Roux is the foundation of some of your favorite dishes: gravy, macaroni and cheese, chowders, gumbo and more. We'll show you how to make a roux and the best way to store it so you always have it ready to use.

Knowing how to make a roux will give you the best gravy, soup, sauces, and stews. This easy recipe will help make you a better cook!

Knowing how to make a roux is such a useful kitchen tip! A roux is used for brilliant sauces, gravies, and thicken soups and other liquid dishes quickly.

Roux is probably the most common sauce thickener in the culinary arts. Usually made with just butter and flour, it's very easy to make.

this will take the guess work out of how to make a sauce. Perfect for gravy, pasta sauces and cheese sauce for mac and cheese.