Roux – Definition

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[ROO] A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such a soups and sauces. There are three classic roux-white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. ti’s cooked to a deep golden brown and used for rich, dark soups and sauces. CAJUN and CREOLE dishes use lard based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark base is indispensable for specialties like GUMBO.

Perigueux Sauce – Definition

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[pay-ree-GOUH] A rich brown sauce flavored with MADEIRA and TRUFFLES. The sauce, which goes with a variety of dishes including meat, game, poultry and eggs, is named after Périgueux, a city in the Périgord region of southwest France that is noted for it’s truffles. Dishes using the sauce are often labeled a la périgourdine or simply Périgueux.