Saturday, September 19, 2015

Kitchen Intuition: Roux

A roux-based chicken and okra gumbo. (Photo: Alice O'Dea)

If you spend any time working with sauces, you’re going to have to become familiar with roux. You might already be acquainted with it, whether or not you know what roux is. If you’ve ever made gravy, gumbo or mac and cheese from scratch, you’ve probably also made a roux. It is, simply, a thickener made of fat and flour.

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