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Karl's Thickener

by Karl Kolbus

Another thickener suggestion: Keep a jar (or baggie) of Roux in your fridge. Using multiples of 1TBS. flour and 1TBS. butter, cook over low heat in a small pan until it starts to get golden brown, then cool and store.

Because it's already cooked, you can mix it with anything and it won't turn lumpy like plain flour will. Just add a little at a time to the simmering soup, pan juices, or whatever until you get the desired consistency.

For Cajun dishes, cook the roux until it is a rich brown color; that will give it a nice nutty flavor.