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Roux is a thickener used in soups and sauces.

To make roux, heat butter, lard, or other fat in a saucepan and slowly add an equal weight of flour. Stir gently and continuously until the flour granules evenly absorb the fat and produce an evenly textured paste. The longer a roux is heated, the more the flour taste will be reduced and the darker it will be.

White roux : heat briefly, about 1-2 minutes, only until bubbles develop on the surface. Use for thickening white sauces.

Blond or pale roux: heat 3-4 minutes to a blond or pale color. Suitable for lighter sauces used with chicken and fish entrees.

Brown roux : heat for 5-8 minutes or longer, until dark brown. Use for thickening brown sauces such as Espagnole. In southern cooking, pan drippings are often used.

When blending roux with stock to create a sauce or soup. gradually add hot stock to the roux, and whisk continually.

Five mother sauces

Marie-Antoine Careme, considered the founder of classical French cuisine, streamlined many cooking techniques. He made mother sauce in large quantities, then created daughter sauces by adding spices, herbs, and/or wine.

Auguste Escoffier later added tomato, vinaigrette, and other sauces to Careme’s initial four mother sauces

Bechamel (cream) sauce : base of milk and white roux.

Suited to pasta, fish and chicken.

Daughter sauces include Mornay, Nantua, Soubise, and Mustard.

Veloute (white) sauce : base of white stock and blond roux.

Good for fish and chicken entrees.

Daughter sauces include Poulette, Aurora, Curry, Mushroom and Albufera

Espagnole (brown) sauce : base of brown stock and brown roux

suitable for poultry and meat

Daughter sauces include Bordelaise, Robert, Chasseur, and Madeira

Tomato sauce: tomato base, used for pasta, poultry, and meat entrees. Can be flavored by rib bones, sausage, and other meats.

Daughter sauces include Bolognese, Creole, and Portuguese