A sauce made with flour and butter.
A delectable mixture of cooked and blended fat, typically butter, and flour, or other starchy substances, used to thicken sauces and gravies, is commonly referred to as a “roux.” The color of the roux is largely determined by the length of the cooking time and the degree of heat used during the cooking process. For example, a brown roux is often used to prepare brown sauces, while a pale roux is used for veloutes, which are white sauces made with stock. A white roux, on the other hand, is typically used for preparing béchamel, a white sauce made with milk.
In the realm of culinary alchemy, the fundamental building block of numerous sauces arises from the harmonious union of equal measures of luscious fat and the versatile substance known as flour. Through a meticulous process, these ingredients dance together, transforming into a magical concoction. In the case of a white roux, the alchemical fusion is nurtured until it takes on the ethereal hue of a velvety cream, casting a spell of delight upon the beholder. A blond roux, on the other hand, evolves into a captivating shade of pale fawn, exuding a subtle warmth and charm. And behold, the brown roux, patiently and artfully nurtured to attain a resplendent golden brown, releases an aroma that enraptures the senses and sets the stage for gastronomic enchantment.