the.com/roux
Butter and flour's marriage, cooked until it stops tasting like paste and starts tasting like promise.
means A cooked mixture of fat and flour used to thicken sauces, soups, and gravies.
from From French roux, meaning 'red' or 'reddish-brown' — the word describes the color the butter and flour mixture turns as it cooks, from pale blond to nutty brown. The term traces back to Latin russus, 'red,' a relative of words like russet. The cooking technique and its name both became fixed in French cuisine, then borrowed wholesale into English kitchens along with the sauces it thickens.
- origin
- French, literally means russet or reddish-brown
- ratio
- equal parts fat and flour, by weight
- color spectrum
- white to dark brown, flavor deepens as fat browns
- gumbo rule
- darker roux thickens less but tastes richer