To make roux you need equal parts oil (a fat) and flour (all purpose is best).
Heat oil in a skillet (frying pan) when oil is warm, close to hot frying stage but not overheated, slowly mix the flour. Continue cooking the oil and flour mixture over medium heat stirring constantly. Cooking times vary, depending on the type of gravy or sauce you desire. 2-3 minutes will produce a very light colored roux, recommended for a milk based gravy/sauce. The longer you cook the roux the darker it will become. Be careful, not only does the oil/flour mixture become very HOT it can burn very easily, constant stirring is a MUST.
Add to your boiling liquid to thicken your sauce or gravy. Roux can be kept for about a week in an airtight container in your refrigerator.
la roux's apprentice la rouge patentice
there are 4 basic rouxlight (or what the cajuns call blond)medium (or peanut-butter colored)darkand white (the light roux is manly the same )
"La Roux" is already a nickname; the pseudonym of lead singer Elly Jackson.
Hellofirstly a roux is a thickening agent. So you would use a roux to thicken 5L of liquid (water or milk etc..).For instance, to make 5L of a white sauce (Bechamel) you would need 5L of milk and 800g of roux.Roux = 400g of flour400g of butter (or marg)mix and cook till it changes to blonde turning and stirring.Dont allow to burn and use to thicken the milk or (your liquid)Cheers-J-
First, it La Roux not La Roax. Second, La Roux is a duo but the one we see is indeed a female.
food
imagine not knowing the difference between the two smh
To thicken up Chile, you need to make a roux, which is a mix of water and flour. Make a paste of the flour and water making sure the roux has no lumps of flour. Add more water or milk to make it the texture of a thick soup and then add it to your Chile and stir. The roux will make it thicker as it cooks. Add more roux as needed until you get the consistency you want.
The plural form of "roux" is "roux." The word "roux" is originally from French, and it remains the same in its plural form.
Le Roux Smith Le Roux died in 1963.
Le Roux Smith Le Roux was born in 1914.
roux is 'rousse' when turned into the feminine > un garçon roux, une fille rousse
Tony Roux's birth name is Antonio Roux.
Emilia Roux's birth name is Emelia Roux.
Albert Roux's birth name is Albert Henri Roux.
Marie Roux's birth name is Marie-Helene Roux.
Nick Roux's birth name is Nicholas Edward Roux.