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Roux - foundation of Czech cooking

Roux is a fundamental preparation made by combining fat and flour, used to thicken sauces, soups, and stews. In Czech cuisine, it is absolutely indispensable. Light and dark roux differ by cooking time. Common fats include butter, lard, or oil. It forms the base of tomato, cream, and dill sauces.

Roux - foundation of Czech cooking
  • A mixture of fat and flour for thickening sauces and soups.
  • Light and dark roux differ by cooking duration.
  • Common fats used are butter, lard, or oil.
  • Forms the base of many classic Czech sauces.
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