What kind of mixture results from blending flour with fat in equal parts in cooking?

Blending flour with fat in equal parts creates a roux. A roux is a classic thickening agent used in cooking, particularly in sauces and soups. This mixture is typically cooked to develop its flavor, which can vary based on how long it’s cooked—white roux for shorter periods, blonde roux for slight color, and brown roux for a richer, nuttier flavor.

The purpose of using equal parts flour and fat is to exchange moisture and texture, allowing it to thicken liquids when combined, thus forming the foundation for many traditional sauces, such as béchamel or velouté. Roux must be cooked to eliminate the raw taste of the flour, enriching the final dish.

The other choices represent different culinary preparations. A glaze involves a liquid used to coat food for shine or flavor, a sauce is a liquid flavoring mixture, and pâte refers to a pastry dough or paste. These terms do not imply the specific mixture of flour and fat as does a roux.