A mixture of flour and butter used to thicken sauces; it is cooked more or less according to the color desired; white (roux blanc), blond (roux blond) and brown (roux brun); brown sauces require a roux brun, white sauces a roux blanc or blond.
A mixture of flour and butter used to thicken sauces; it is cooked more or less according to the color desired; white (roux blanc), blond (roux blond) and brown (roux brun); brown sauces require a roux brun, white sauces a roux blanc or blond.