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Roux and The Mother Sauces

Thickening Sauces with Roux

http://rmrestaurant.co.uk/docs/what-is-the-main-theme-of-“the-duchess-and-the-jeweller”-by-virginia-woolf?-824614 Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.

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