Roux, Making Sauce Saucy Since 1651

Before the roux – now a flour butter`mixture, originally a pork fat and flour mixture – sauces were thickened by the addition of bread crumbs, bread, or, famously (and regrettably) macaroons. In 1651 La Varenne gave us the first recipe for a roux, and sauce has never been the same.
Roux tips: [...]