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  • How to Make Roux - Allrecipes
    Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine Here's how to make it, step-by-step Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, but it also adds a subtle nutty flavor to the dish
  • Roux - Wikipedia
    Distinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques
  • How To Make a Roux (With Recipe) - Simply Recipes
    Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews This recipe makes it simple for you! This guide tells you about the many kinds of roux, when to use them, and how to make them
  • How to Make a Roux - The Pioneer Woman
    A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc It can transform a pot of thin liquid into something smooth and rich and magical
  • How To Make A Roux | Americas Test Kitchen
    For sauces that won't thicken on their own, a roux is the key We developed a technique for dark or light roux to fit all your supple sauce needs
  • How to make a Roux from Scratch - (Easy Roux Recipe)
    Learning how to make a roux sauce (pronounce it -roo) will open the door to creating so many sauce and gravy recipes for your meals It can be used to thicken sauces for any number of things like soups, stews, gravies, and sauces
  • How to Make A Roux (Easy Roux Recipe) - The Forked Spoon
    Roux is an essential thickening agent made from a simple mixture of flour and fat With this easy roux recipe, learn how to make roux like a pro and use it to make soups, stews, sauces, and more!
  • How to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More
    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
  • How to Make a Roux for Gravy or Thickening Soups and Stews
    Roux is the foundation of our favorite dishes: gravy, soup, mac and cheese, chowder and gumbo Learn how to make a roux and how to store it
  • How to Make a Roux and Use It Right - Serious Eats
    A roux, from the French word for "red," is a mixture of roughly equal volumes of a starch and a liquid fat that are cooked together and then used as a thickener for liquids in soups, stews, and sauces





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