Roux is a mixture of roughly equal volumes of starch and a liquid fat that are cooked together and then used as a thickener for liquids in soups, stews, and sauces. It’s a common technique in Continental cuisine and is also used heavily in the Cajun and Creole cooking of Louisiana. In Chef Elise’s informative class, learn how to create different types of roux to use in your everyday cooking. She’ll demonstrate how to make hearty Country Gravy using a white roux, served over Flaky Biscuits, Mornay Sauce for Macaroni and Cheese using a blond roux, and Chicken and Sausage Gumbo using a dark roux. Elise will also include a Winter Salad, with winter greens, pomegranate seeds, citrus, and lemon poppyseed dressing. Become a master at making roux!
Complementary wine pairing.
