What is the name of the 50/50 blend of fat and flour cooked to eliminate the raw taste of the flour?

• A. Slurry
• B. Roux
• C. Béchamel
• D. Paste

Answer: (B)

Roux is the equal-parts fat and flour cooked together until the raw flour taste is gone. This creates a smooth, stable base that both thickens sauces and adds a gentle flavor from the fat. The 50/50 ratio by weight gives predictable thickening power, which is why this method is so widely used for gravies and cream sauces. As you cook it longer, the roux darkens and its thickening strength changes, but the essential idea remains: fat plus flour heated together to remove the raw flour taste and form a thickening base. A slurry is just starch in liquid added to thicken, without cooking the flour in fat; béchamel is a sauce made from this roux plus milk; paste is a general binder that doesn’t describe this fat-and-flour cooking technique.