Making a roux for soup

How to make a Roux - step by step tutorial on how to make a roux! The base for any good gravy and hte perfect way to make delicous sauces!

A roux is the foundation for the rich and creamy sauces that we love in our favorite comfort-food dishes. Learn all about making roux with our guide on how to make the four types of roux: white, blonde, dark, and dry! Each roux serves as a base to create rich, flavorful sauces, soups, and gravies, pivotal in crafting culinary masterpieces. Whether you’re an aspiring chef or a home cook, mastering these roux techniques will elevate your kitchen game, allowing you to whip up restaurant-quality…

Roux is an essential thickener in sauces, soups, and casseroles. Watch our video to learn how to make a roux; bookmark the instructions too!

Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. Here's how to make it, step-by-step.

Roux are often used as a thickening agent when making sauces. Learn how to make a roux with these step-by-step directions!

How to Make and Use Roux for Creamy Soups and Sauces | "A classic thickening agent for soups and sauces, roux (pronounced "roo") gives dishes silky-smooth body and a nutty flavor, and making a roux is easier than you think. Let's take a look!" #allrecipes #dinnerideas #dinnerrecipes #dinnerdishes #familydinnerideas #supper #supperideas

A roux is a thickening agent used in a variety of sauces, gravies, and soups. Find out how to make a roux from scratch with our easy recipe!

Making a roux (pronounced “roo”) is a traditional thickening agent in cooking with a history in French cuisine. A roux is a perfect base for many recipes and sauces. In fact you may have made

A roux is a combination of equal parts of flour and butter. It is one of the many basic thickening agents in cooking and commonly used in sauces and soups. #roux #blanc #butter #flour #beurre #farine #thickening #sauce

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.