beginnings of cooking with my mother..

The most famous technique for adding starch is using a combination of flour and butter, and in the culinary world it is known as roux (pronounced ru). You guessed it, it is a technique that is better known in our country as roux.
Roux has its advantages, it gives a special flavor to dishes and makes them thicker, but on the other hand it has its disadvantages. It burdens the digestion, because it contains oil, fat or butter, it adds unnecessary calories to the dish, and it is also forbidden for people who cannot or do not want to eat wheat, because it is usually made with white flour.

Fortunately, there is a solution.

If you want to thicken a dish such as stew, soup or a sauce, instead of the classic roux made from flour fried in fat, you can do it with the so-called cold roux.https://slobodnadalmacija.hr/mozaik/spiza/savjeti/hladna-zaprska-puno-je-bolja-od-klasicne-ne-opterecuje-probavu-i-ne-deblja-mnogi-za-nju-ne-znaju-a-spas-je-u-kuhinji-1423310

I remember my MOTHER teaching me how to make “zaprška” (roux). She always said it was the old-fashioned way, like her great-grandmother did… Never butter, just oil and flour – and the smell would be quite intense from toasting the flour in sunflower oil…

Today, in the modern age of cooking, “zaprška” is a “sin”, but I still love the old-fashioned ways that give a special flavor and charm to certain dishes – primarily my precious (comfort food).