Keep an eye on the color There are many degrees of doneness in rouxs, all of which get their names from their various hues.

In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that’s deployed in saucy recipes like this extra-creamy Lasagna Bolognese, Chicken-Andouille Gumbo, and béchamel-soaked Croque Monsieur.

Here’s everything I learned: What is a roux? But after messing up senior food editor Christina Chaey’s Japanese Curry recipe twice in a row, I realized I needed help from the pro. When that happens, I usually dump my failed attempt (along with my ego) into the trash and start over. But then there are the times when things keep clumping together, or the mixture comes out super thin, or-worst of all-the flour just burns before it can incorporate into the fat. Sure, sometimes I’ll nail one on the first try and be on my way to perfect gravy, béchamel, or gumbo. In practice, however, my rouxs are pretty hit-and-miss. The process itself seems straightforward: Add equal parts fat and flour to a pan on medium low, then stir until uniform and the desired color has been achieved. But in my experience, learning how to make a roux is not one of those skills. Some kitchen skills-like dicing onions, flipping pancakes, or rolling burritos-may feel tricky at first but become muscle memory pretty quickly.

What is cheese roux