What is the mixture of melted half fat and half flour known as?

The mixture of melted half fat and half flour is known as roux. Roux is a fundamental component in classical cooking, particularly in French cuisine, where it serves as a thickening agent for sauces and soups. By mixing equal parts of fat (usually butter) and flour and cooking them together, the roux develops a specific flavor and helps create a stable base for various dishes. As it cooks, the mixture changes color depending on the length of cooking time, ranging from a pale blonde to a deep brown, which impacts the flavor and thickness of the final product.

Understanding the role of roux is essential in food science and culinary applications, as it demonstrates how a simple combination of ingredients can influence the texture and taste of a dish significantly. This technique is central to making sauces like béchamel or gravy, making it a crucial skill for anyone involved in cooking or food preparation.