noun
roux
ROO/ruː/
A cooked mixture of fat and flour used to thicken sauces and soups.
She stirs the roux until it turns a light brown.
Etymology
The 'reddish-brown' root refers to browned butter in the French expression beurre roux. The color description became the name of the fat-and-flour mixture used to thicken sauces.
In context
a roux the roux the butter and flour is cooked up front at the beginning of the sauce making process the cooking liquids pour it in and then it thickens up
More examples
- This cheese sauce starts with a roux of butter and flour.
- Whisk the warm broth into the roux to prevent lumps.
- A dark roux gives the gumbo a rich, toasted flavor.
Forms
roux
Similar words
- slurry
- Uses uncooked starch and liquid rather than cooked fat and flour.
- thickener
- Names any thickening ingredient, not specifically cooked fat and flour.