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Roux
A roux is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. A traditional roux, used in most European cooking, consists of...
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Beurre Manie
Beurre Manie translates into kneaded butter. It is very similar to a roux and may be used in all the same applications that call for a blonde roux, the difference is that a beurre manie is not cooked....
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Garbanzo Bean Roux
Here is a great way to thicken soups and sauces using a gluten free roux. The same ratios apply here as they do with a traditional roux, and you don’t need to cook it like a traditional roux unless you...
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