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Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About
An appareil containing equal parts flour and fat (usually butter), used to thicken liquids. Roux is cooked to varying degrees (white, blond, brown, or dark) depending on its intended use. The darker the roux, the less thickening power it has but the fuller the taste.

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