Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.

17 нояб. 2016 г. · A roux is a smooth paste, made from flour fried in fat, that is added to sauces, soups or gravy to make them thick, smooth and rich.

15 апр. 2023 г. · In fact, the beurre roux was claimed to have been invented in the 17th century at the Court of Louis XIV. In the 17th century, François-Pierre ...

7 сент. 2002 г. · La Varenne's Roux While La Varenne did not invent the concept of roux, he gave the first printed recipes for it. He used it in many dishes and ...

History. edit. In 1833, Marie-Antoine Carême described 4 grandes (great) ... Espagnole is a strong-flavoured brown sauce, made from a dark brown roux and ...

12 янв. 2017 г. · A roux is a smooth paste, made from flour fried in fat, that is added to sauces, soups or gravy to make them thick, smooth and rich.

History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th century invented Béarnaise sauce in Paris, France. It was named ...

9 июн. 2023 г. · Its creation is attributed to François Louis Gopaul, a chef who aimed to create a sauce that would complement and enhance dishes without ...

The history of modern French sauces begins with Francois La Varenne. The French concept of "Mother Sauces" is an 18th century invention. Classification ensued.