Roux
Simple and basic cooking sauce made with butter (or other fat) and flour
Nº Q746427 ★★★
Rare · Knowledge
Roux
Simple and basic cooking sauce made with butter (or other fat) and flour
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
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From Wikipedia
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Text: Wikipédia, CC BY-SA 4.0. · Image: Roger469 (CC BY-SA 3.0) ·
