At some point in my twenties I learned to make a roux and it changed my life. Finally perfect gravies were a guarantee as were creamy cheese sauces (sans Velveeta). It was one of the first recipes I taught my children to make: equal parts fat and flour cooked over medium heat until thickened.
4 thoughts on “129/365 Roux”
I had an uncle by marriage who liked to cook. He pronounced roux roué—not something you’d want in your sauce.
Had to look up roué. 🙂
It sounds so much more difficult than it is, doesn’t it? I learned how to make gravy with a roux when I was a kid, because roast mutton with a dark gravy was a staple.
Tim’s made roux. Admittedly, I never have.