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I asked my husband what word I should post today and he suggested roux.  He said he never knew what it was until I made it.  Roux come in many varieties, from the very light colored roux that you would use to make white sauces to the deep dark ones you would use in Gumbos.  The only difference between the color variations is the amount of cooking time it takes to darken the roux.  The flavor of the roux is determined by cooking time and what fat source you use.  This, of course, is a very simplifed definition, if you would like a more detailed description I suggest going to this video link.  I hope to add video content in the near future to my site, so stayed tuned for that.   

Today’s Daily Definition comes from the American Heritage Dictionary. 

“Roux:

NOUN:
pl. roux

A mixture of flour and fat cooked together and used as a thickening.

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ETYMOLOGY:
French (beurre) roux, browned (butter), from Old French rous, reddish brown, from Latin russus, red; see reudh- in Indo-European roots”