Roux is a fancy name for flour mixed with fat. Then the famous French chef Auguste Escoffier regrouped them and added one to make the 5 Mother Sauces and. Equal parts butter and flour get cooked over medium heat then a liquid gets added.
Four out of the five mother sauces start with a roux.
Equal parts butter and flour get cooked over medium heat then a liquid gets added. The five mother sauces are part of the basis of classic French cuisine. Of the five mother sauces this indeed the simplest and an easy one for the beginner. Mix bchamel with tomato sauce to get a creamy fruity sauce called aurora or get mixing sauted onions with bchamel to get a moreish savoury sauce called soubisse.
