What is a roux?

A roux is defined as a mixture of flour and fat, typically cooked together to create a thickening agent for sauces and soups. This cooking process involves using a fat, such as butter, oil, or lard, which is combined with the flour and then heated. The heating of the roux serves to cook the flour, eliminating its raw taste and allowing it to develop a nutty flavor, which enhances the overall depth of the dish being prepared. This method is a foundational technique in many culinary applications, especially in French cuisine, and plays a critical role in the preparation of various sauces like béchamel and gumbo. Understanding how to properly create a roux is essential for anyone studying food service or culinary arts, as it lays the groundwork for achieving the right texture and flavor in sauces and soups.