Culinary Analogy—The Roux

The roux, pronounced Roo, is a thickener for a sauce, soup, or other flavorful liquid, like pan drippings that are made into a gravy. It’s made from equal measures of fat and flour that are cooked together in a saucepan before the liquid is added. In classic French cuisine the fat is Butter.

There are three types of roux: White, Blonde, and Brown. In addition to the color, each brings unique aroma and flavor notes to the liquid it ultimately thickens. How to cook and use the roux, plus other foundation practices of the Saucier*, are strictly proscribed in Le Guide Culinarie by Escoffier** and are still practiced by generations of classically trained chefs.