What is a roux?

A roux is indeed a mix of flour and fat, typically butter, that is cooked together to create a thickening agent for sauces and soups. The process of making a roux involves heating the fat and then adding flour, stirring continuously to create a smooth paste. The roux can be cooked to different stages, such as white, blond, or brown, depending on the desired flavor and color of the final dish. This foundational element in cooking acts as the base for many classic sauces, such as béchamel or gravy, and it helps to achieve a smooth and consistent texture. The significance of a roux lies in its ability to not only thicken liquids but also enhance the overall flavor profile of the dish.