Sep 21, 2023 · Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. Here's how to make it, step-by-step. Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, but it …

Denis Auroux Herchel Smith Professor of Mathematics Harvard University 539 Science Center, 1 Oxford Street, Cambridge MA 02138, USA e-mail: auroux @ math. harvard.edu

Feb 11, 2025 · For home cooks, the technique of making a roux—cooking flour and fat together to thicken a sauce—is essential for many of the dishes you’d like to create. Mac and cheese, gravy, pan sauces, gumbo, casseroles, and chicken pot pie are just a few of many examples of recipes that call for making a roux. Don’t worry, there’s no real mystery to it.

Jan 27, 2025 · Discover how to make a roux—the secret to thickening your favorite dishes! This roux recipe works for gravy, soups, stews, macaroni and cheese, chowders, gumbo and more. Learning how to make a roux was one of the first things we did in culinary school—that’s how important it is. It’s an essential building block to many of my favorite recipes.

Denis Auroux (born April 1977) [1] is a French mathematician working in geometry and topology. Auroux was admitted in 1993 to the École normale supérieure (Paris). In 1994, he received a licentiate and maîtrise in mathematics from Paris Diderot University (Paris 7).

Nov 6, 2017 · Let me show you the super simple process. A roux is composed of just 2 ingredients: butter and flour. You use equal portions of each ingredient. So if you’re using 2 tablespoons of butter, use 2 tablespoons of flour.

Roux (/ ruː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] . Roux is typically made from equal parts of flour and fat by weight. [2] . The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown.

Dec 29, 2021 · In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that’s deployed in...

Assistant Professor of Mathematics, Massachusetts Institute of Technology. Associate Professor of Mathematics, Massachusetts Institute of Technology. Professor of Mathematics, Massachusetts Institute of Technology (on leave). Professor of Mathematics, University of California, Berkeley. Graduate Symplectic Topology, Univ. Paris-Sud.

My research studies the geometry of "symplectic manifolds," a kind of space that was first considered in classical mechanics but now arises in various branches of mathematics and physics.