How to pronounce “roux” in English

Add more roux. Make a roux, and then add it to it.

That's the roux that's happening right here, because we're starting to get that chocolatey color.

What's in the roux?

many stages of where roux is at.

And that roux took about 45 minutes to come together.

Simple flour roux with milk, and Gruyeres and Canadian cheddar.

So we do start with a roux because you do need a thickening agent.

So I've got my roux forming now.

And usually they want a dark roux when you do a gumbo.

I'm not going to dark roux.

I'm going to do a light roux, you know?

Et où elle joue des yeux roux.

This is the first stage of the roux, a blonde roux.

But that was probably the color roux that the chef did, not so dark.

How do I know when the roux is perfect for my gumbo?

The hardest part was making the roux.

So how dark was the roux?

When you're using the roux, or any thickening agent, it'll never be at its full thickening ability or maximum

So welcome to Chef Ducasse and Chef Roux.

And my father and uncle-- the Roux Scholarship, for example-- that's been going on for 31 years helping British chefs to achieve their goals.

A gumbo really gets its flavor from that roux.

And the key to a great gumbo is the roux.

If you take the time and learn how to do the roux, it's not about high heat, because it's about the color.

Then the next stage that you bring the roux up a little bit more.

Now, using the roux-- if you could just work that right in, Ty, that would be great.

Yeah, to the roux, the butter/flour mixture or oil/flour, olive oil.

I make a New Orleans gumbo and I make the roux first and it performs beautifully.

Because you're adding that layer of-- like when you make roux?

So I've got a little flour going in there for the roux.

The first stage, which is called the blonde roux, it's not about how high the heat is.

On a bad Sunday, I burn the roux purposely so I can have two more beers.

So what we're going to do first is we're going to start with our roux.

This is totally different, so therefore I do a light roux, which is more for thickening and less for flavor.

So as you'll notice, it has every single component that a roux-- that a gumbo would have.

We got our stock, and now we've started our roux.

By the time you can drink two beers, the roux is absolutely perfect.

And add the milk, I mean to a flour-- To your roux, right?

The Roux Brothers came and did a demonstration the first year these were invented.

And you kinda know how to make roux-based gravy, like a Thanksgiving gravy, how much roux do you need for a gallon of stock?

Because what I want to show you is that when you're cooking, when you're cooking with roux, which is the thickening agent, there are

Now, the next thing that we're going to do once the roux is ready is we're going to add a trinity.

So I'm pregnant, and when I have my midnight craving for gumbo but I don't have three hours to make a roux,

And he is joined by his old friend and fellow chef, Michel Roux Jr, who has kindly

But the problem with that is, they don't realize that Jamie Oliver, Gordon Ramsay, Michel Roux worked their ass off--

I use it tablespoon for tablespoon and I use it for roux, I use it for the chenille, I use it for gravy.

And the Roux Brothers were the most famous chefs in the