a mixture of fat and flour used to thicken sauces


Mastering the Art of Roux: Elevate Your Sauces with this Essential Technique

Roux is a fundamental technique in French cuisine that has been used for centuries to thicken and add flavor to sauces, soups, and stews. It is a simple mixture of equal parts fat and flour, cooked together until it reaches the desired color and consistency. The magic of roux lies in its ability to transform a thin liquid into a rich and velvety...