How does one create a "roux"?

Creating a roux involves cooking equal parts flour and fat together. This classic technique is foundational in various culinary applications, particularly in the preparation of sauces such as béchamel and gumbo. When flour is combined with fat, typically butter, over gentle heat, the mixture undergoes a reaction that removes the raw taste of the flour and thickens liquids when added later.

The process also allows for the development of flavors that can enhance the final dish. The color of the roux can vary based on how long it is cooked; it can be light for white sauces, medium for sauces like brown gravy, or dark for richer, more flavorful dishes. This versatility is essential in professional kitchens and is a key skill trained in culinary arts programs.

In contrast, the other options do not accurately describe how a roux is made. Boiling flour in water does not provide the necessary fat and results in a different texture and flavor. Mixing flour with broth does not create the thickening agent that a roux provides, and chilling flour with cream is unrelated to the roux-making process and would not yield the same results as cooking the flour and fat together.