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Brown roux


Brown roux, pronounced [ROO] is used to thicken a sauce and provide a rich nutty flavor. It is made of flour and fat cooked together until the flour turns an even, nut-brown color. For an ordinary sauce the flour should be cooked in rendered fresh pork fat, or in cooking oil. If the sauce is to be used for a delicate flavored dish, such as foie gras then the flour should be cooked in clarified butter. Roux must be cooked slowly and evenly. If the flour is burned it won't thicken the sauce and it will impart an unpleasant flavor.
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I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.