Roux (pronounced “roo”) is a substance created by cooking flour and fat (such as butter or bacon grease) together to create a thickening agent for many different types of sauces and soups. A roux is used in three of the “mother sauces” of classical French cooking with roots dating back more than 300 years. Chef Lee promises to talk about these “mother sauces” in episodes to come.
Here is Chef Lee demonstrating the base roux she uses for her mushroom sauce, which is delicious on pasta.
Thank you to Lidia for submitting her question on how to go about making a roux.
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