Roux (pronounced somewhat like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews. 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 i… (More on Roux)