A roux is a mixture of flour and fat cooked together to thicken sauces. It is the foundation of French cooking. It is equal parts flour and fat by weight. The fat is usually butter, but it can be oil or drippings. The mixture is cooked to different stages. A white roux is cooked briefly. A blond roux is cooked a little longer. A brown roux is cooked until it is dark and nutty. The darker the roux, the deeper the flavor. The roux is the thickener. The roux is the same.

The roux is cooked in a pan. The fat is melted. The flour is added. The mixture is stirred. The raw flour taste is cooked out. The roux thickens the liquid when it is added. The liquid is added slowly. The mixture is whisked. The sauce thickens. The roux is the base. The sauce is the result. The roux is the same.

The roux is used in many sauces. A white roux thickens a béchamel. A blond roux thickens a velouté. A brown roux thickens an espagnole. The roux is the mother of sauces. The roux is the foundation. The roux is the same. The same is the kitchen. The kitchen is the roux. The roux is the cook. The cook is the roux. The roux is the same. The same is the meal. The meal is the roux. The roux is the same.