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The Beignet is also known as the French Market Doughnut, and is the Louisiana State Doughnut. We use Cottonseed oil at the CafÃ© Du Monde. The Cafe Du Monde Beignets have traditionally been served in orders of three, lavishly covered with powdered sugar.
A roux-based sauce. Roux /ËruË/ (also rue) is flour and fat cooked together and used as to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. A roux is used in three of the mother sauces of classical French cooking: bechamel bÃ©chamel, sauce veloute, veloutÃ© sauce and. espagnole sauceark roux is often made with vegetable oils, which have a higher smoke point than butter, and are used in Cajun and Creole cuisine for gumbos and stews. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux.