Roux sauce

Roux is an essential thickener in sauces, soups, and casseroles. Watch our video to learn how to make a roux; bookmark the instructions too!

Roux are often used as a thickening agent when making sauces. Learn how to make a roux with these step-by-step directions!

Knowing how to make a roux is one of the fundamental techniques of preparing sauces, casseroles, chowders, and more. It's an incredibly versatile tool that is the base for so many delicious recipes! Whether you're thickening a gumbo, enriching a gravy, or crafting a creamy béchamel sauce, mastering the art of roux opens the door to a world of rich, comforting flavors. In this guide, we'll explore the three types of roux, their uses, and some expert tips on how to make them.

This dairy free roux is made without butter and made using oil instead. It can be used in gravy, sauces, and soups.

The foundation for a smooth gravy, a thickened cream sauce or a flavorful gumbo, roux is prepared by combining equal parts fat and flour, then cooking the mixture until it reaches the desired shade. A roux loses its thickening power the longer it cooks, but as it darkens, it becomes increasingly nutty and flavorful. A white roux is the first stage, and perhaps the most common, used to make white gravy or coat noodles for macaroni and cheese. Beyond that, a blond roux is used to make darker…

See how to make a roux for mac and cheese sauce! Classic roux is made with 2 ingredients, butter and flour, and used to thicken creamy sauces like bechamel and cheese sauce.

Cook's Illustrated on Instagram: “To help thicken a sauce, consider a beurre manié. This mixture, whose name means “kneaded butter” in French, is a paste of flour and butter…”

A blond roux is perfect when you are making bechamel sauce, mornay sauce, thickening a milk or cream gravy, or looking to add body to soups.

Roux Chicken Gravy recipe: Thanksgiving is not Thanksgiving without mash potatoes and gravy. For the years when people want a fried or smoked turkey, this recipe is an acceptable substitute for turkey dripping gravy. Should work with veggie broth as well if you want to make vegetarian gravy.

A roux is a combination of equal parts of flour and butter. It is one of the many basic thickening agents in cooking and commonly used in sauces and soups. #roux #blanc #butter #flour #beurre #farine #thickening #sauce