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Roux
Roux is flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.
In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark brown in color, which lends much richness of flavor, albeit less thickening power. Central European cuisine uses lard (in its rendered form) or more recently vegetable oil instead of butter for the preparation of roux (which is called ''zápražka'' in Slovak, ''jíška'' in Czech, ''zasmażka'' in Polish, ''zaprška'' in Bosnian, Croatian, and Serbian, "zaprazhka" or "запръжка" in Bulgarian, ''rántás'' in Hungarian and ''Mehlschwitze'' in German). Further, Japanese Curry, or , is made from a roux made by frying yellow-curry powder, butter or oil, and flour together. The French term ''roux'' has become a loan-word in Japanese, ''rū'' (ルー), or more specifically . Roux (''meyane''〔http://www.tdk.gov.tr/index.php?option=com_gts&kelime=MEYANE〕) has been used in Ottoman and Turkish cuisine since at least the 15th century.
==Methods==
The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is over the heat and its intended use. The end result is a thickening and flavoring agent.
Roux is most often made with butter as the fat base, but it may be made with any edible fat. In the case of meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat to use in the roux. If clarified butter is not available, vegetable oil is often used when producing dark roux, as it does not burn at high temperatures, as whole butter does.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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