for your information...the breast and aromatics were browned in EVOO. The pan juices were reduced down to the rendering from the braise, then flour was added to form roux. Therefore, no margarine was harmed in the preparation of this dish.
Sorry, but flour added to drippings is not roux. Drippings added to roux is a whole other thang!
from wiki:
Roux
Flour
Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
if you can cite an authoritative source to the contrary, other than yourself, please do. Or i suppose you could assert your credentials in French cuisine
From the Wiki info the difference does not look anything like as important as it is. But it is huge.
As the Wiki link says the flour is added to fat. That allows the fat to get very hot,maybe 800F With boiling the limit is roughly, 212*f. maximum..
Roux at lesser degrees of cooking is used at different levels for flavoring. It does not stand alone for thickening and is not close to its apex as a thickener. The darker it gets the less it does for thickening and the more it does for flavor.
