42
Butter is the foundation for cooking up the best of comfort
foods, but really, it’s only the half of it. When butter or any other
fat that you have on hand (bacon grease, chicken schmaltz, or
even olive oil) tag-teams with flour, that’s when the real magic
happens. Cooked together, they create roux—a sandy paste
that thickens and enriches sauces, soups, and stews. Try it in
two of our favorite seasonal recipes on page 44.
We’re raising our spoons to roux—the hidden
ingredient in crafting rich, spoon-coating
bisques and creamy pasta sauces.
ROUX OF
THE DAY
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