Roux

Roux is a basic cooking mixture consisting of equal parts flour and fat cooked together, typically butter, although oil or lard can also be used. It is primarily used as a thickener for sauces, soups, stews, and other liquids, providing a creamy texture and a deeper flavor.

The origin of roux dates back to classical French cuisine, where it forms the base of numerous traditional sauces such as béchamel, velouté, or espagnole. Its use has spread internationally and it is fundamental in various cuisines, from French to the Cajun and Creole cuisines of Louisiana.

Regarding its properties, roux provides uniform thickness and a velvety consistency to preparations. When cooked, the flour loses its raw flavor and develops a subtle toasted aroma that can vary depending on the cooking time, resulting in light, golden, or dark roux, each suitable for different recipes.

In the Hispanic world, although there is no exact synonym commonly used for roux, it is often referred to descriptively as a thickening mixture, flour and fat base, or the French term is simply maintained. In some contexts, one might hear "sofrito with flour," although this is not entirely accurate, as roux is specific in its proportion and cooking method.