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, ()
L'Auberge Espagnole him. He subsequently runs away on his first day on the job and pursues his dream to become a writer, recounting the story of his experiences in the "Auberge Espagnole". The phrase "auberge espagnole" literally means "Spanish inn" or "Spanish hotel". It is a French idiomatic expression originally referring to a place where you can only eat what you bring and by extension, a place or situation where you only find what you brought. A second, more neutrally connoted and recent interpretation of the phrase is a dinner diversified by the fact that each guest has contributed some part of