French Roux Spoon

Using Your French Roux Spoon

One of the basic elements in French cuisine, a roux is a mix of fat with flour. Rouxs have been used since ancient times, but have been largely perfected by French chefs. Used as thickening agents, a roux is made by heating a fat (butter is the most common, but lard and bacon grease are also used), with flour over the stove. This cooking utensil was developed to reach all corners of the pan and constantly stir the roux to mix the flour thoroughly to prevent it from burning. The roux spoon has since grown in popularity as a unique tool for making this very basic thickener.

12” long and 3" wide roux spoon Made from Pennsylvania Black Cherry Used for cooking, stirring, and serving Made in Lancaster, PA