Instruct: Given a question, retrieve documents that answer the question.
Query: What's in a roux?
Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces.[1] Roux is typically made from equal parts of flour and fat by weight.[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. 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.
Roux was born at Pembury maternity hospital in Kent, whilst his father Albert Roux was working for the horse race trainer Major Peter Cazalet. The family moved to London in 1967, when Albert and his brother Michel Roux opened "Le Gavroche". Roux Jr. was subsequently educated at the private Emanuel School in Battersea, south-west London.
Roux's older brother Albert had already become a patissier (pastry chef), and Roux followed him into this field at the age of fourteen. He became an apprentice to Camille Loyal in Belleville, working seventy-hour weeks. Roux's tasks at the pâtisserie included making up to sixty Galette des Rois over the course of three days for Epiphany. Albert found Roux further employment as his apprenticeship ended. As Albert was working at the British Embassy in Paris as a sous chef, Roux joined him there as the pastry chef for the Embassy. He moved on from there to become a chef in Philippe de Rothschild's service, while Albert moved to England to work there. 
Le Roux's arrest was initially kept secret. The arrests of his associates were reported in the media but initially not connected to each other or to Le Roux. A first report of Le Roux's arrest surfaced in December 2013 in a Brazilian newspaper, but still did not mention a connection with the other arrests. The article was in Portuguese and did not spread widely. It would take another year, until December 2014, before the New York Times reported about Hunter's arrest, revealing that it was facilitated by Le Roux's cooperation with authorities. Still, Le Roux's case file, and large portions of those of the other defendants, remained sealed.
Troubleshooting roux (p.130) Oil-based roux (pp.130–131), Butter roux: the classical and Creole roux (pp.132–133). Includes color illustrations and recipes. Distinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques. Definitive.
A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations: Cajun, a golden brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil. The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available.
Japanese curry, or karē(カレー), is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term roux has become a loanword in Japanese, rū(ルー), or more specifically karērū(カレールー, curry roux).
Roux' parents ran a chemist shop and Roux started working at a young age for Achille Blanqui who was a furniture maker. Roux helped with the wood carving involved.
A few months after this casual conversation, one of the two managers was dispatched to the Philippines for what he believed to be a business meeting with three partners he did not know, one of whom was Dave Smith. He was thrown off a yacht and shot at while Smith accused him of stealing from Le Roux. Upon learning that he had merely discussed plans which would have been beneficial for both sides, Smith pulled him back on board. Le Roux later warned him that he would be killed if he were even suspected of stealing, and made similar threats if he were to leave.
Soon, Roux's incendiary rhetoric was igniting food riots and upsetting the balance of power within the Paris Commune. Maximilien Robespierre, fearing Roux threatened the dominance of the Jacobin government, presented accusations of him being a foreign spy intentionally trying to disrupt the revolutionary government and the Committee of Public Safety. During this time, Roux's former friend, Jean-Paul Marat, also turned against him, writing in his newspaper, "L'Ami du peuple", that Roux was a false priest that was only interested in religion as long as it provided income. On July 7, 1793, Roux's enemies brought Elizabeth Marguerite Hébert in for questioning in an attempt to charge Roux with extortion and "misappropriation of charitable funds." Hébert was a recent widow with no means to support herself and, two years earlier, Roux had agreed to raise funds for her and her family. When asked if Roux had an ulterior motive, she replied that she did not believe he did. He wasn't arrested then, but in August 1793, Roux was arrested under the charges that he had withheld funds from both the widow Hébert and another widow, Mlle Beaurepaire. Roux assured the revolutionary committee of section Gravilliers that he did nothing of the sort and that his enemies were working against him. Roux was released into the custody of two of his friends, where he continued fighting for his ideals. On September 5, 1793, Roux was thrown into prison again.
The Roux Scholarship is a cooking competition for up and coming chefs in the UK. Set up by the brothers Michel and Albert Roux, and now run by their sons Alain Roux and Michel Roux Jr. It was first run in 1984 with Andrew Fairlie being named the first winner. It has since been run on a yearly basis, with winners going on to win a three-month placement in a Michelin starred restaurants including the French Laundry and Maison Pic.
François Charles-Roux married Sabine Gounelle in 1914. She was from a family of merchants in Marseille who owned the Villa Valmer. They had three children the writer Edmonde Charles-Roux, Cyprienne Charles-Roux, Princess del Drago, and Jean Charles-Roux.
Charles-Roux married Marie-Claire Canaple. They had two sons, François Charles-Roux and Charles Wulfran Marie Louis Charles-Roux (father of Claire De Forbin), and a daughter, who married Jacques du Tillet.
Michel Roux credits Nick Rowe with originating the idea for the Roux Scholarship. Rowe was dining at Roux's Waterside Inn when he suggested to Roux that the Roux brothers could front a scholarship for up and coming chefs and that Rowe's credit card company would be willing to back it financially. Michel spoke to his brother Albert the following day, who said that Michel could lead on it. Michel thought it would be a good way for young chefs to gain experience in French restaurants, which were not open to employing British chefs at the time. The competition was formerly known as the Roux Diners Club Scholarship.
Alain Roux (born 27 March 1968), is a French-British Michelin starred chef, and chef-patron of The Waterside Inn. He is one of the members of the Roux family, and son of Michel Roux.
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.[5] 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. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux.[6]
Michel Roux is the brother of Albert Roux. Michel has a son named Alain Roux, while Albert's son is Michel Roux, Jr.. When Alain was ten years old, Roux and his wife divorced, with his wife taking British born Alain and his two sisters to France. Alain would visit during the school holidays and work with Michel in the kitchens, and decided at the age of fourteen that he wanted to become a chef like his father. 
Hong Kong was the financial hub of Le Roux's organization. Proceeds from Le Roux's various operations would be invested in gold bars, diamonds and silver grain and stored in Hong Kong in one of several houses and apartments which Le Roux owned for that purpose. A number of Israelis, many of them former elite soldiers, had been recruited to guard them. Ultimately, the goods would be transferred to Le Roux's base in Manila by boat or private plane. Payments to RX Limited's call centers and suppliers would be wired from Hong Kong. Several of the shell companies registered by or on behalf of Le Roux were based in Hong Kong.
Former state President P. W. Botha was born in Paul Roux on 12 January 1916 on the Telegraaf farm. He attended school in Paul Roux before moving to Bethlehem where he matriculated. Famous artists of Paul Roux include:
In 2007, Le Roux also took up logging operations in the Democratic Republic of the Congo. Also around 2007–2008, Le Roux hired Ben-Menashe to lobby the government of Vanuatu to allow the logging of kauri trees. The deal was arranged, but Le Roux disappeared. Between late 2008 and early 2009 Le Roux withdrew from all of his logging operations.
The Waterside Inn opened in 1972, following the Roux brothers' success at Le Gavroche. Pierre Koffmann was made the first head chef, having worked for Michel and Albert Roux at Le Gavroche. Koffmann remained as head chef until 1977 when he left to open his own restaurant, La Tante Claire. Michel Roux took over as head chef at the restaurant, slowly handing the reins over during the 2010s to his son and the current chef-patron, Alain Roux. Michel spoke of the handover, "The Waterside Inn has been my life but now my son runs it. What could be better? I am very proud of him. After all his name is above the door." Alain has added his own menu items to the restaurant while keeping Roux family classics like soufflé suissesse and tronçonnette de homard. Diego Masciaga has been the restaurant manager since 1988, and speaks of the two chefs highly, "Mr Michel was always there in the kitchen – morning, afternoon, night – with his big voice. Now it is the turn of Alain. Alain is a great man, too, but in his own way."
Sister of the writer Dominique de Roux, of the sailor Jacques de Roux, of the lawyer and politician Xavier de Roux and of the journalist Emmanuel de Roux, she grew up in Algeria until she was six before moving to Paris. During a visit in a museum, she experienced a first aesthetic shock in front of "The Sleeping Gipsy" by Henri Rousseau, soon followed by the one of the masters of Quattrocento, particularly Fra Angelico.
Jules Charles-Roux was born on November 14, 1841 in Marseille, France. His father founded La Maison Charles-Roux, a soap factory, in 1828. His paternal ancestor, Georges Roux, was a merchant in the Antilles in the 18th century.
Le Roux Smith Le Roux (1914–1963), sometimes rendered LeRoux Smith LeRoux, was a South African artist, actor, broadcaster, art critic and art dealer, considered to be the most distinguished specialist muralist the country has produced. Le Roux was infamous for his involvement in the Great Tate Affair.
Roux thought that the act of artistic creation resides in the decisions that the artist makes about what to leave out from the represented world, so that a painting is the product of the artist’s considered choices about what forms and colours to emphasise. There are some early paintings at Langebaan of fishing boats and later, from a trip with Margot to Sicily, of dwellings. Roux was also commissioned on occasion to paint pictures of farm houses. But on the whole, his landscapes represent nature in all its timelessness, stripped of any trace of human intervention.