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How to Make a Roux

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A roux is an excellent way to thicken sauces and soups. Simply made from equal parts of fat and an flour, it can be used to achieve a variety of effects based on how long it is cooked and what type of fat you use.
What you'll need: 
some type of fat: oil, butter, clarified butter or lard
Heat your fat in a heavy bottomed pot or frying pan over medium/medium low heat.
Add an equal amount of flour to the amount of fat used. Stir constantly as the flour fries in the fat.
Continue to stir and cook the flour until the desired colour is reached, and then whisk quickly into the liquid that you want to thicken to avoid lumps.
A roux differs greatly based on how long it is cooked. If you are using a recipe, it will usually tell you what colour of roux to make to achieve the right effect. It can be cooked for as little as 4 minutes or so to create a white roux, which has lots of thickening power, or up to 40-50 minutes or more to make a very dark roux, which will not thicken as much but will add an amazing toasty flavour to the finished product. A white roux is commonly used in bechamel sauce, for example, while a dark or "chocolate" roux would be used to make gumbo.
Make sure to keep stirring, especially when making a dark roux, as it can easily burn if left unattended


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