roux

Recipe by Neil W 3 March 2009 No Comments

Roux is a mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a thickener for gravy, other sauces, soups and stews.

It is used as a thickener for gravy, other sauces, soups and stews. It is typically made equal parts of flour and fat by weight.

From Wikipedia