White Roux

Roux (pronounced – Roo) is used as a thickening agent, and can be found in a variety of soups, sauces, and gravies. For instance, it’s used in three of the mother sauces in classical French cooking: espagnole sauce, béchamel sauce, and velouté sauce. Roux is made by cooking flour and fat together. Traditionally, butter was […]

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