a mixture of fat and flour heated and used as a basis for sauces
A mixture of fat (usually butter) and flour used to thicken sauces and stews.
a thickening, made of flour, for soups and gravies
Origin: [F. beurre roux brown butter.]
Roux is a cooking mixture of wheat flour and fat. It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. When used in Italian food, roux is traditionally equal parts of butter and flour. In Cajun cuisine, roux is almost always made with oil instead of butter and dark brown in color, which lends much richness of flavor, albeit less thickening power. Eastern European cuisine uses lard or more recently vegetable oil instead of butter for the preparation of roux.
Chambers 20th Century Dictionary
rōō, n. a mixture of melted butter and flour for soups, &c. [Fr.]
The numerical value of roux in Chaldean Numerology is: 2
The numerical value of roux in Pythagorean Numerology is: 6
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