Making Roux

Roux, pronounced (/ruː/), is a blend of flour and fat that is cooked together and utilized to thicken sauces. It is commonly prepared with equal parts by weight of flour and fat. The process involves adding flour to melted fat or oil on the stove, stirring until smooth, and cooking to achieve the desired shade of white, blond, or brown. Fats like butter, bacon drippings, or lard are typically used. Roux serves as a thickener for gravies, sauces, soups, and stews, forming the foundation of a dish, with additional ingredients incorporated after its completion.

In French cuisine, butter is the usual choice of fat for roux, but lard or vegetable oil may be used in other culinary traditions. Roux is a key component in three of the classic French "mother sauces": béchamel, velouté, and espagnole.