A cooked mixture of equal parts flour and fat (usually butter) used to thicken liquids.  Roux is cooked to varying degrees (white, blond, or brown) depending on its use; the darker the color, the ric [..]

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Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. This was a time when meat was sparse (and not very good) and vegetables, herbs, and wines were pl [..]

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