How To Make And Use A Roux

This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. The video will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

Category:

Howto & Style

Tags:

• roux
• sauces
• soups
• food
• cooking

[StellaCulinary]

@landerman05 For cream soups, I normally will thicken the soup by simmering the ingredients and cream together and then puree the soup in a blender, passing through a fine strainer to insure an even consistency. If the soup still isn't thick enough, you can move it to the stove top and reduce. You can also use a white roux, which you would add to the boiling soup and wait till the soup comes back to a boil before checking it's consistency and adding more.

[landerman05]

Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.

[StellaCulinary]

@Redeemer1222 Thanks so much for taking the time to comment; I'm glad you're enjoying the videos and podcast. Let me know if you have any questions.

[Redeemer1222]

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