The past few months have proven to be a Six Flags Texas Cyclone Style rollercoaster of emotion for me and my people. From getting engaged, to leaving a job, to starting a new part time gig, to losing a loved one, to a stop-me-in-my-tracks illness (I’m better now) I have literally run the gamut of emotions. I have felt ALL the feels!
Thickening Sauces with Roux
Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.