Roux

A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces, soups and other dishes; cooking the flour in fat coats the starch granules with fat and prevents them from forming lumps when introduced into a liquid. It can vary from a blond roux (unbrowned), brown roux (browned to light brown) and dark roux (use browned flour).

Load more