Roux Roux Roux () is 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. Butter, vegetable oils, 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. The fat is most often butter in
Peanut flour is used in culinary dishes where only a subtle flavor is needed. Dark roast: The dark roast peanut flours provide a robust peanut taste and aroma. Both roasts are used when a strong peanut flour is wanted in the culinary dish. The dark roast 12% fat is less in flavor than the 28% fat. Peanut flour can be mixed with sugar and salt to create a powdered version of peanut butter. Since peanut flour has had most of its oil removed, peanut butter reconstituted from this powder can be up to 88% less fattening than traditional peanut butter. Powdered peanut