{"id":6048,"date":"2018-01-20T14:37:43","date_gmt":"2018-01-20T21:37:43","guid":{"rendered":"http:\/\/cookwithlars.com\/?post_type=recipe&p=6048"},"modified":"2018-04-13T04:32:36","modified_gmt":"2018-04-13T11:32:36","slug":"roux","status":"publish","type":"recipe","link":"https:\/\/cookwithlars.com\/recipe\/roux\/","title":{"rendered":"White, Blond, Brown Roux"},"content":{"rendered":"

A Little Personal History<\/h2>\n

Forget corn starch and other thickening agents, roux is the tried and try best way to thicken sauces, avoiding any of that \u201cchalky\u201d flavor. Here\u2019s how to make all three varieties.
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