Perfecting The Roux To Become A Better Cook

What do decadent sauces, thick creamy soups and gorgeous gravies all have in common? The roux.

Roux is a combination of butter and fat that transforms texture and flavor to thicken sauces and create deliciously rich consistencies.

White Roux

- pale yellow color - cooks long enough for the butter to melt -strongest thickening ability

Blonde Roux

- golden color - slightly nutty aroma - often used in cheese sauces

Brown Roux

- cooks until both color and flavor deepen - often used in gravies and stews

Dark Roux

- cooks until both color and flavor are deep like melted chocolate - adds an amazing depth of flavor - often used in gumbos

Learn more about roux and how to use it to become a better cook!