Prepare a roux to thicken sauces

Prepare a roux to thicken sauces

Get a few cooking tips and tricks from a professional. In this how to video chef Josh Rosenstein explains the proper way to make a roux sauce. Watch as he demonstrates how to cook up the mother of all sauces. A roux is pretty much used to thicken up sauces. Use equal parts of fat and starch to thicken up just about anything.

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Creator's Site: www.eatdrinkordie.com/josh_rosens...
Curated By: rmansur
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Cornelius 1 year ago
Merely incorporating butter and flour does not a roux make. You have to cook it after that to get rid of the raw taste of the flour. If you have ever made a white sauce that tasted of raw flour, this is because you didn't cook the roux long enough.

Also, there are a couple more accepted stages of roux, the darkest being "brick." This is as dark as roux gets before it ceases being roux, and is just black glop. :) You'll find it in Cajun cooking, for instance.
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