from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A mixture of flour and fat cooked together and used as a thickening.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A mixture of fat (usually butter) and flour used to thicken sauces and stews.
from the GNU version of the Collaborative International Dictionary of English
- n. A thickening, made of flour, for soups and gravies.
from The Century Dictionary and Cyclopedia
- n. In cookery, a material composed of melted butter and flour, used to thicken soups and gravies.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a mixture of fat and flour heated and used as a basis for sauces
It does not include beans in the ingredients list; a flour roux is the thickener.
The Joy of Cooking may be a compendium of cooking knowledge, but telling me to scald the milk and make sure my roux is cool before adding it isn't helpful.
Cher, if stirrin 'roux for an hour or so is anathematic, you need to put some chankachank on the box, like Steve Riley and the Mamou Playboys ...
I love the food, especially Gumbo, but roux is hard to make - at least for me.
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Equal amounts (by weight) of fat (butter) and flour cooked together are called a roux.
This Louisiana favourite is essentially a hearty broth of seafood or smoked meats, thickened with okra or a wheat-and-fat mixture called roux, which is then splashed over a mountain of rice.
The word roux is said to be derived from an antiquated variation of the French word rouge, meaning red, which no doubt refers to the change of color that occurs as flour cooks.
This is called a roux, and the browning cooks the flour and kills the pasty flavor.
Or, if you are using flour, you can heat it gently with an equal amount of butter aka roux and then whisk in the liquid and bring the sauce to a boil.