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Roux: Revision history

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26 November 2023

  • curprev 15:3515:35, 26 November 2023‎ FoodBookSysop talk contribs‎ 704 bytes +704‎ Created page with "A paste-like thickening agent made of equal quantities of flour and fat cooked together to a sandy texture. Roux (/ˈruː/) 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..."
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