Rue recipe

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!

Many New Orleans (Acadian, Creole, and Cajun) recipes start with 'First you make a roux.' A Roux (pronounced 'roo') is browned in a mixture of white wheat flour and

Step-by-step instructions (with photos) for making besciamella, a simple white sauce used in many Italian recipes.

What exactly is a roux, you ask? A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc.

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

Ruda-Ruta-Rue- culinary uses

Knowing how to make a roux is such a useful kitchen tip! A roux is used for brilliant sauces, gravies, and thicken soups and other liquid dishes quickly.

Step-by-step instructions (with photos) for making besciamella, a simple white sauce used in many Italian recipes.

Roux is the bane of our cooking abilities. It falls into the “feel” category over an exact adherence to instruction. Art over science. Read a thousand recipes, and you’ll get a thousand directions. Luckily, Louisiana-born, Virginia-based chef David Guas lets us in on the secret to this soup and sauce starter.

Rich brown gravy made with beef or chicken stock (with or without drippings) and thickened with a flour roux or cornstarch in just 10 minutes!