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Popular in Food

What Is A Roux?

Roux [ROO] is a French term for a mixture of flour and fat that is cooked, then used for thickening soups, sauces, gravies, and gumbos.

Roux is just one of the many ways you can make your soups more hearty.

A roux can be cooked to several stages, depending on the color and flavor you want to achieve.

  • If cooked for only a couple minutes, the roux mixture won't change color, making it perfect for thickening white, delicately-flavored sauces.
  • Heating the roux for a few minutes more gives it a golden color and a little more flavor. This is sometimes referred to as a blond roux.
  • A brown or caramel-color roux takes 20 to 30 minutes of cooking and stirring to achieve its deep brown color (similar to the color of a penny). This type of roux, with its rich, nutty flavor and aroma, is a perfect match for the strong flavors of gumbo. Roux will keep, tightly covered, in the refrigerator for 2 weeks or in the freezer for 6 months.

How to Make Roux

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