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
Coffee flour and testing its compatibility in blending with sauces that taste good with meat. On the other hand, the Brandeis coffee flour has a milder taste, also described as nutty. Coffee flour Coffee flour is a gluten-free, coffee-derived flour, typically used for cooking and baking. The term "coffee flour" currently refers to two types of flour, distinguished by their core ingredient: either the fruit or the bean of the coffee plant. These two varieties are called coffee flour (made from the coffee cherry) and Brandeis coffee flour (made from green coffee beans). In comparison, coffee flour is darker in color and