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
Mesquite flour flour ("pinole"). This flour is rich in dietary fiber (25%) and protein (13%), and it is low in fat (around 3%) . It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine. Mesquite flour Mesquite flour is made from the dried and ground pods of the mesquite (some "Prosopis" spp.), a tree that grows throughout Mexico and the southwestern US in arid climates. The flour made from the long, beige-colored seedpods has a sweet, slightly nutty flavor and can be used in a wide variety of applications. It has a high-protein, low-glycemic content and