Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A mixture of flour and fat cooked together and used as a thickening.
from The Century Dictionary.
- noun In cookery, a material composed of melted butter and flour, used to thicken soups and gravies.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) A thickening, made of flour, for soups and gravies.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A mixture of
fat (usuallybutter ) andflour used tothicken sauces andstews .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a mixture of fat and flour heated and used as a basis for sauces
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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It does not include beans in the ingredients list; a flour roux is the thickener.
Tarascan Bean Soup 2005
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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 ...
Saved by red beans and rice | Homesick Texan Homesick Texan 2009
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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.
Happy Science Fiction and Fantasy Writers' Day joshenglish 2009
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I love the food, especially Gumbo, but roux is hard to make - at least for me.
Gumbo Tales | Homesick Texan Homesick Texan 2008
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Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Cream of the gravy crop | Homesick Texan Homesick Texan 2007
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Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Archive 2007-02-01 Homesick Texan 2007
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Equal amounts (by weight) of fat (butter) and flour cooked together are called a roux.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Equal amounts (by weight) of fat (butter) and flour cooked together are called a roux.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Equal amounts (by weight) of fat (butter) and flour cooked together are called a roux.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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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.
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