What is a roux?

• A. A mixture of fish stock and wine.
• B. A paste of flour cooked with fat used to thicken sauces.
• C. A spice blend for seasoning.
• D. A type of emulsified sauce.

Answer: (B)

Roux is a thickening base made by cooking flour in fat until the flour is evenly dispersed and lightly toasted. The fat helps carry and hydrate the flour, and when whisked into liquid it swells the starch and thickens sauces, soups, or gravies. The level of toasting can vary, from pale and neutral to darker and more flavorful, depending on how long you cook it. This description matches the option that describes a paste of flour cooked with fat used to thicken sauces. The other descriptions refer to a flavored liquid, a seasoning blend, or an emulsified sauce, none of which are roux.