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Originally Posted by garnet
What's a "roux"? Sorry if that's a dumb question, but I can't even boil water...
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The Roux is the heart of anything that has a really good gravy or sauce. Even with the best ingredients, a ruined roux (and it's not hard to ruin one) kills the whole preperation.
The most important parts to making the roux are temperature and attentiveness.