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Get the expert tips and tricks here. A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel). Roux is used as a thickening agent for gravy, sauces, soups, and stews

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It provides the base for a dish, and other ingredients are added after the roux is complete. Roux is also used as a thickener. 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. Making a roux basically involves cooking flour and fat together before adding the liquid that you want to thicken. A roux, pronounced “ roo,” is one of the essential building blocks of cooking It is made from equal parts fat (oil, butter, or other fat) and flour by weight, not volume

The flour is added to a melted fat on the stovetop and then whisked continuously until it is smooth. A roux is flour and fat cooked together to be used as a thickener for sauces, stews, or other dishes To make a roux, usually, equal parts flour and fat are used Butter, clarified butter, margarine, or animal fats make good choices for a roux.

A roux is a mixture of fat and flour, cooked together and used as a thickening agent in sauces, soups, stews, and more

Traditionally, roux is made with equal parts fat (like butter or oil) and flour. Roux is a mixture of flour and oil cooked on the stovetop to different stages The darker the roux, the deeper and more complex its flavor becomes, taking on more pronounced toasty overtones the longer it is cooked