Preparation of Roux for Mother Sauces - Culinary Arts, Level 3

This video lesson covers the preparation of Roux for mother sauces.  Roux is a combination of fat and flour cooked together.  Roux is used as a thickening agent in various dishes such as sauces and soups.  There are three types of roux: white, blonde, and brown.  White roux is used for white sauces and soups, blonde roux for velouté sauces, and brown roux for brown sauces and soups.  Different types of roux have different colors and flavors.