7 Creamy and Dreamy Reasons Why You Should Know How to Make a Roux (Slideshow)

Staff Writer
Tips for making a flawless roux and 7 delicious recipes that depend on starting with one
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7 Creamy and Dreamy Reasons Why You Should Know How to Make a Roux

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A simple mixture made with equal parts flour and fat goes a long way in cooking. Learn how to make one, and how to use it, in 7 delicious recipes.

Béchamel

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Adding milk to a pale, golden roux creates a béchamel, one of the French mother sauces. Many tasty dishes begin with a classic béchamel, including yummy gratins.
Click here for the recipe.

Bisque

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You don’t have to be in Maine to make great lobster bisque. Just make sure you can make a pale roux and have a strong pair of lobster crackers.
Click here for the recipe.

Gravy

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No one likes a watery, thin gravy. Use your turkey drippings to make a medium-brown roux and thrill your guests with the most delicious gravy they’ll eat all year.
Click here for the recipe.

Mac and Cheese

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Add manchego and Cheddar cheeses to your mornay, then mix with macaroni and browned chorizo. The result is the creamiest macaroni and cheese you’ll ever eat.
Click here for the recipe.

Mornay Sauce

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Adding a little cheese to your béchamel creates a mornay sauce, which puts you well on your way to a delicious macaroni and cheese.
Click here for the recipe.

Soufflé

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Soufflé is notoriously tricky, but once you can make a white roux, you’re nearly there. All that’s left is whipping up your egg whites.
Click here for the recipe.

Stew

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A milk chocolate-colored roux is the basis for many creole stews, including this delicious fish stew.
Click here for the recipe.