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
Vologda butter Vologda butter Vologda butter, or Vologodskoye Maslo (), formerly known as Parisian butter, is a type of butter made in the Vologda region of Russia, known for its sweet, creamy and nutty flavor. It gets its flavor from its particular manufacturing process, which involves an exact set of temperatures and fat content; as well as due to the vegetation and breed of cows found in Vologda. The process used to create Vologda butter was invented by Nikolai Vasilievich Vereshchagin, the older brother of war artist Vasily Vereshchagin. He was inspired by tasting "Norman butter", from the Normandy region of France,