Roux

A roux is a mixture of equal parts flour and fat, typically butter, cooked together briefly to create a thickening agent used in sauces, soups, and stews. By cooking the flour with fat, it transforms from raw and starchy to a smooth, flavorful base that helps thicken liquids and add depth to dishes. Roux can be cooked to different levels—from light to dark—altering its color and flavor, which in turn affects the taste and appearance of the final dish. It’s a fundamental technique in many culinary traditions for building rich, cohesive sauces.