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Roux

Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. 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. Water roux is a roux which bakers use to thicken doughs and allow the bread to become softer, fluffier, moister, and retain its fresh baked qualities for a longer period of time by giving the dough greater strength to retain much higher… more »