Make a roux
Cooking equal parts fat and flour together over medium heat until the raw flour smell is gone. A roux thickens sauces and soups. Light roux (2 min) gives a clean thicken; dark roux (15+ min, stirred constantly) adds deep, nutty flavor.
Used for
- béchamel
- mac and cheese
- gumbo
- gravies
In the kitchen
- Equal parts fat and flour by weight.
- Stir constantly.
- Cook long enough to remove the raw flour taste.
Related terms
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