Food & Drink · 2
What is the traditional thickening agent in French roux?
Answer
Flour and butter
A traditional French roux is made by cooking equal parts flour and fat (usually butter) over medium heat until they combine into a smooth paste. This foundational technique creates the perfect base for thickening sauces and gravies by allowing the flour to cook and develop body without lumps. Cooking time determines the roux's color and depth—white roux cooks for just a few minutes, brown roux develops richer, deeper flavors through extended cooking.
💡 Did you know?
French classical cuisine's five mother sauces—béchamel, velouté, espagnole, hollandaise, and tomato—all depend on roux for structure.
Other options people guess
- Cornstarch
- Arrowroot
- Tapioca
Topics
- cooking
- cuisine
- baking
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