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Additional
roux
English Wikipedia - The Free Encyclopedia
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Roux
Roux
is
flour
and
fat
cooked together and used to thicken
sauces
. The fat is
butter
in
French cuisine
, but may be
lard
or
vegetable oil
in other cuisines. The roux is used in three of the
mother sauces
of
classical French cooking
:
béchamel sauce
,
velouté sauce
, and
espagnole sauce
.
Clarified butter
,
vegetable oils
, bacon drippings or
lard
are commonly used fats. It is used as a thickener for
gravy
, other
sauces
,
soups
and
stews
. It is typically made from equal parts of flour and fat by weight.
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