129/365 Roux

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

  1. 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.

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