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Bookmark or Share- How to Make a Roux | Cooking School - Food NetworkHere, how to make a light roux, brown roux, dark roux and more for thickening sauces and adding flavor to soups and stews.
- Roux - WikipediaDistinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques.
- How to Make Roux - Savory ExperimentsLearn how to make roux with our comprehensive guide. Explore the types of roux, the step-by-step process, and its versatile culinary applications for perfecting your favorite dishes.
- How To Make A Roux | America's Test KitchenFor sauces that won't thicken on their own, a roux is the key. We developed a technique for dark or light roux to fit all your supple sauce needs.
- How to Make a Roux and Use It Right - Serious EatsRoux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
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