Dec 29, 2021 · In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform ...
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Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.
Aug 30, 2022 · A roux is a cooked mixture of equal parts flour and fat. When flour is cooked in fat, the fat coats the flour's starch granules. This helps keep ...
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Oct 20, 2023 · The cooking time will vary based on your desired color—a white roux takes as little as 2–5 minutes, whereas a dark roux requires 30–45 minutes.
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Sep 21, 2023 · These step-by-step instructions will show you how you make the best roux, the classic thickening agent for soups and sauces.
Jul 16, 2010 · A "Roux" is a mixture of 50% butter, 50% flour that is used as a starch thickener for a number of "mother" sauces (notably Béchamel, Espagnole, ...
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