Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. 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. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
J. F. Roux
Roux’s painting box contained the classic mid-nineteenth-century synthetic pigments: cobalt blue, viridian, and cadmium yellow. After choosing his tonal range, he would paint thickly, in layered brush strokes, sometimes using a palette knife in an impasto style. Like the impressionists, he made no attempt to hide the brushwork or the process of artistic creation. But he differed from classical impressionism in mixing his colours more thoroughly and painting with smoother transitions between the different parts of the subject. There is to this extent a more naturalistic feel to his paintings, without, however, any attempt at photographic realism.