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simple and basic cooking sauce made with butter (or other fat) and flour
condimentpasta
About
Roux is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
“The organisms used in this study included four strains of yeast (Zygosaccharomyces rouxii, Z. vini, and two isolates from FCOJ), two strains of Leuconostoc sp., and two cultures of Lactobacilli (L. casei and L. plantarum).”
organisms→used→four strains of yeast (Zygosaccharomyces rouxii, Z. vini, and two isolates from FCOJ), two strains of Leuconostoc sp., and two cultures of Lactobacilli (L. casei and L. plantarum)
“The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce.”
“The major volatiles in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone.”
