Roux

A culinary term of French origin that refers to a cooked mixture of fat (usually butter) and flour in equal parts, used as a thickening and binding base for sauces, soups and stews. To prepare a roux, melt the fat in a saucepan and mix it with the flour, cooking it over medium heat until it reaches the desired consistency and color. Depending on the cooking time, the roux can be white, blond or brown, which affects both the flavor and the thickening power of the mixture. The roux is a fundamental component in French and many other international cuisines.