Roux dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is thought by some to be superior, and only a small amount is required for the desired effect. 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
Drawn butter and flavored with vinegar, salt, pepper, capers, watercress, and so on. Drawn butter Drawn butter is melted butter, often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter; while others insist that it should not be clarified. When it is served with seafood, diners often add lemon juice to it. In the 18th century, a small amount of flour and water or milk was often added to melted butter to thicken it and prevent it from separating. Later in the 19th century, increasing amounts of flour and water were used. These sauces may themselves