A thickening base made by cooking equal parts flour and fat together. It has three stages—white, blond, and dark—and provides the thickening base for soups, béchamel, and saucy dishes. To prevent lumps, add the liquid to the roux hot and a little at a time.
Where It’s Used
“Cook the roux for the wedding soup until it turns lightly golden.”
Cooking Tip
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