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flour and fat for thickening sauces

Roux bianco

A roux is flour and butter, slowly heated and constantly stirred to form the basis for three of the five French ‘mother’ sauces: sauce espagnole, velouté and bechamel.

The longer it is cooked, the browner it gets, becoming a fond brun.

Sauces and condiments

Text © Dana Facaros

Image by Roger469