The word is pronounced “roo” and the technique is much easier to do than you might think. A well cooked roux gives a gravy or sauce a silky smooth flavor with a bit of a toasty flavor that comes from cooking the flour. What to know about a rouxĪ roux is a French technique which dates back more than 300 years. Thicken the teriyaki on your latest stir fry. Make rich gravy in a big bowl of gumbo for Mardi Gras or a decadent beef stew. Thicken the sauce for a silky and creamy sauce for shrimp Alfredo. It will thicken the sauce beautifully with no raw flour taste and also give the sauce a lovely color. The answer? Make a roux before you make the sauce. However, no one loves the taste of raw flour mixed with water to thick that sauce. The traditional recipe is 1:1, but it depends on how thick you like your finished sauce to be. It also gives suggestions for making a blonde, brown and Creole roux, as well.Ī basic roux starts with butter and fat of some sort. This recipe for roux shows how to do a white roux, step by step.
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