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How To Make A Roux

Making a roux (pronounced “roo”) is a traditional thickening agent in cooking with a history in French cuisine. A roux is a perfect base for many recipes and sauces.

Prep
Cook
Serves 4people
Ingredients
equal parts butter to flour
Directions
1.
Melt butter (or oil) to a bubble
2.
Add in equal amount of flour (for instance 2 T butter and 2 T flour) and stir with fork or whisk
3.
If making a white sauce or thickening a soup don’t allow the roux to cook too dark. When the roux is “blonde” you can add in milk and seasoning.
4.
When using the roux for a gravy you can allow it to cook a little darker, then add in pan drippings.

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