{"id":3907,"date":"2021-06-09T06:04:00","date_gmt":"2021-06-08T22:04:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=3907"},"modified":"2021-11-08T10:36:17","modified_gmt":"2021-11-08T02:36:17","slug":"make-a-roux","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/make-a-roux\/","title":{"rendered":"How to Make a Roux"},"content":{"rendered":"\n

A roux is a combination of equal parts of flour and butter.<\/p>\n\n\n\n

It is one of the many basic thickening agents<\/a><\/strong> in cooking and commonly used in sauces and soups.<\/p>\n\n\n\n

We make a roux with ordinary butter but you can also use clarified butter for this recipe. It is also possible to make a roux with other fats such as oil<\/a><\/strong> or rendered fat from bacon or duck but it is less popular. <\/p>\n\n\n\n