![]() ![]() In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. It provides the base for a dish, and other ingredients are added after the roux is complete. Roux is used as a thickening agent for gravy, sauces, soups and stews. Butter, bacon drippings or lard are commonly used fats. A roux can be white, blond (darker) or brown. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. ![]() Roux is typically made from equal parts of flour and fat by weight. Roux ( / ˈ r uː/) is a mixture of flour and fat cooked together and used to thicken sauces. ![]()
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