![]() ![]() If dark roux is your goal, you will want to use canola oil, peanut oil, or any other high smoke point oil as your “fat”. Here is a simple breakdown of the 4 common types of roux: So a very dark roux will have a deeper flavor, but it won’t thicken as much as a white roux. Also, the longer it cooks, the less thickening power it has. The longer you cook it, the darker it gets. The type (or color) depends completely on how long you cook it. ![]() Others use a 2:1 ratio (2 parts flour, 1 part butter) but we have found that this usually results in clumping and doesn’t brown as well. The most common ratio for roux is 1:1, or a mixture of equal parts flour and butter (or “fat”). You add things like milk, broth, cheese or other spices to make gravy, macaroni and cheese sauce or to thicken soup. Just two simple ingredients go into making a roux. Here, we will teach you the different types and how to use them. Liquids can be added to make gravy or soup bases or it can be added to liquids such as soups or stews to thicken. A good roux is made with butter and flour and cooked on a stovetop. It creates a smooth, creamy consistency without lumps. How To Make a Roux (And Easy Gravy Recipe) RecipeĪ roux (pronounced “roo”) is a thickening agent used for gravies, soups, stews, and sauces. ![]()
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