Cooking Term: Roux

Merriam Webster says:


A cooked mixture of flour and fat used as a thickening agent in soup or a sauce.

Chris Everard Photography

Click HERE to go to Alton Brown’s recipe. All you need (for that amount) is:

  • 4T pan drippings and/or butter
  • 6T flour

Personal note – If you’re using a gluten free flour mix (my experience was with Better Batter), it will thicken much differently than wheat flour. We always had to cut WAY back on the amount of GF roux, since it thickens so… effectively. 😛


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