Roux

[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.

Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world.

[citation needed] Darker roux is made by browning the flour in oil for a longer time and adds a distinct nutty flavor to a dish.

[citation needed] Swabian (southwest German) cooking uses a darker roux for its "brown broth" (braune Brühe), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning.

[citation needed] Dark roux is often made with vegetable oils, which have a higher smoke point than butter, and are used in Cajun and Creole cuisine for gumbos and stews.

[8] In Hungary, roux (rántás) is almost always made with paprika and is the basis of several dishes, including főzelék (vegetable stew) and soups.

[citation needed] The fatty part separates to form stakovoutyro, staka butter, which is kept for later use and has a faint cheesy flavor.