Roux

Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces.^[1] Roux is typically made from equal parts of flour and fat by weight.^[2] 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.^[3]

^ "roux Definition". Cambridge English Dictionary. Retrieved 2017-02-18.
^ Berolzheimer, Ruth (1942). The American Woman's Cook Book. New York: Garden City Publishing. p. 307.
^ "What is...roux?". Michelin GUIDE. 12 January 2017. Archived from the original on 7 May 2020. Retrieved 15 November 2023.

[1] "roux Definition". Cambridge English Dictionary. Retrieved 2017-02-18.

[2] Berolzheimer, Ruth (1942). The American Woman's Cook Book. New York: Garden City Publishing. p. 307.

[3] "What is...roux?". Michelin GUIDE. 12 January 2017. Archived from the original on 7 May 2020. Retrieved 15 November 2023.

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