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
Crumble Crumble A crumble is a dish of Irish origin that can be made in a sweet or savoury version, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. A savoury version uses meat, vegetables and sauce for the filling, with cheese replacing sugar in the crumble mix. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with ice cream, cream, or custard. The savoury variety can be served with vegetables. Popular fruits used