Roux (roo) is flour and fat cooked together and used to thicken sauces. The roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. It is typically made from equal parts of flour and fat by weight. It ranges from blonde to black in color and from light to nutty to smokey in flavor.

Sunday - Thursday 5PM-9PM

Friday & Saturday 5PM-10PM

​Monday - Closed