Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.
To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After that, you mix it in with soups, stews, and sauces to thicken them up. It’s easy enough to get right as long as you just keep whisking. Stop whisking, however, and your roux will be instantly at risk of burning. Once you see those little brown bits, the gig is up—you have to toss the whole thing out and start over
Claude Monet founded the Impressionism style of Painting in France. He captured the changing of light and the passing of seasons in landscapes. Monet created multiple paintings with the water lilies as his focal point. Impressionist painters use small and thin brushstrokes.
