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ルー (食品)
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Wikipedia definition
1. Roux​Roux is a cooking mixture of wheat flour and fat . It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce and espagnole sauce. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. When used in Italian food, roux is traditionally equal parts of butter and flour.
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