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December 15, 2025

Let's Talk about Roux!

hand lettered title that reads "I Think You're Sauceome" with a cartoon drawing of a peapod

So I made a giant lasagna for Thanksgiving, which involved making a béchamel sauce, which involved making a roux! And it got me thinking about roux in general, and all the times I’ve used them to make macaroni and cheese, or stews, or étoufées. So I did a bit of a deep dive. ^_^

all about roux: a roux is a mix of equal volume starch and fat cooked together. the fat can be butter, oil, or lard, but the starch is usually flour. White roux is cooked 2-3 minutes, just long enough to lose the flavor of raw flour. adds richness, but not much flavor.  blond cooks about 5-6 minutes, so the flour browns a little. has a mild nutty flavor. brown is cooked 15-20 minutes until the roux turns a peanut buttery color and gains a toasted bread flavor. dark roux is cooked 30 minutes or longer, until roux turns a chocolatey brown. it has a rich earthy nutty flavor and the least thickening power.

Roux are kind of magical! Mixing flour into fat coats the flour particles in fat, so they disperse smoothly and evenly into whatever you’re cooking, thickening it without clumping up. Roux are famously used for gumbo and étoufées in Cajun cuisine, but they’re also instrumental in most styles of gravy, in three of the five mother sauces of French cooking, and even in Japanese curries! Cooks all over the world use this method to make their dishes richer, thicker, and more flavorful.

Anyway. It’s December! A lot, like a LOT of stuff has happened this year, and I think the next newsletter will be a kind of year-in-review summation. In the meantime, I hope your shopping is mostly done, and your cookies are all made, and you’re having a relaxing holiday season, enjoying some sparkly lights with a big mug of hot cocoa or chai or something tasty. ^_^

Shameless Self-Promotion:

Still a few days left for deep discounts on my Threadless shop, but you’ll need to order in the next few days in order to guarantee shipping by Christmas.

some shirts from my threadless shop

I’ve also started adding some original art to my own web shop! I think I’ll keep at least a few pages up for sale here going forward, but feel free to reach out if there’s something specific you’re interested in.

some original art for sale

What I’m into lately:

I’m still reading Bitter is the Heart by Mina Hardy, and loving it. It’s good and creepy, but it’s also alternatingly brutal and tender, and I’ve been trying not to rush through it. I’m about the same age as the protagonist, with a similarly fraught history with my mother, and siblings who experienced very different versions of her. I feel like I’ve been reading a lot of books with protagonists eerily like myself lately! It’s new! but good!

What Toki’s into lately:

Inspecting the new Christmas tree ornament Sara Varon bought us! Made by Hannah Sellers aka Catdroool, but it doesn’t look like she’s selling them on her site. You can get them at the shop at Lotsa on Elston, though! It has met with the Young Prince’s approval.

a fluffy orange and white cat sniffing a cute orange cat ornament
Yes, more tributes to the Young Prince please
A row of cartoon food drawings

Read more:

  • December 1, 2025

    A Sauceome Holiday Gift Guide!

    How is it December already? I am still working on the art for a book pitch for a new project, so once again, I did not have time to draw a new comic this...

    Read article →
  • November 24, 2025

    Let's Make Cocktails!: a Sneak Peek

    Happy Thanksgiving week!! I am hosting a gathering of friends this year, and making Samin Nosrat’s Big Lasagna. I’m still finishing up the art for a new book...

    Read article →
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