Roux French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the five mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power. Central European cuisine often uses lard (in its rendered form) or more recently vegetable oil instead of butter for the preparation of roux, which is called in Slovak, in Czech, in Polish, ()
Cuisine of the Southern United States called "chow"), a relish known as corn ketchup and fried green tomatoes; tomatoes are also used in tomato gravy, a variant of sausage gravy with a thinner, lighter roux. A variety of wild fruits like pawpaws, wild blackberries, and persimmons are also commonly available in Appalachia as well. Cuisine of the Southern United States The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine