[Sca-cooks] Russian food

[Pat Griffin]

Not all gravies are roux, Stefan.  A proper roux is simply flour browned in
fat, then liquid added.  White sauces, for instance, are not roux, because
the starch is not browned.  Other gravies can use thickening starches other
than wheat flour.

Lady Anne du Bosc
Known as Mordonna The Cook
mka Pat Griffin
-----Original Message-----

I thought gravy = roux, and vice-versa.