Roux

Word ROUX
Character 4
Hyphenation ‖Roux
Pronunciations /ɹuː/

Definitions and meanings of "Roux"

What do we mean by roux?

A mixture of flour and fat cooked together and used as a thickening. noun

In cookery, a material composed of melted butter and flour, used to thicken soups and gravies. noun

A thickening, made of flour, for soups and gravies. noun

A mixture of fat (usually butter) and flour used to thicken sauces and stews. noun

A mixture of fat and flour heated and used as a basis for sauces noun

A mixture of fat (usually butter) and flour used to thicken sauces and stews.

Synonyms and Antonyms for Roux

  • Synonyms for roux
  • Roux synonyms not found!!!
  • Antonyms for roux
  • Roux antonyms not found!

The word "roux" in example sentences

It does not include beans in the ingredients list; a flour roux is the thickener. ❋ Unknown (2005)

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. ❋ Joshenglish (2009)

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 ... ❋ Homesick Texan (2009)

I love the food, especially Gumbo, but roux is hard to make - at least for me. ❋ Homesick Texan (2008)

Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed. ❋ Homesick Texan (2007)

Equal amounts (by weight) of fat (butter) and flour cooked together are called a roux. ❋ MARY RISLEY (2003)

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. ❋ Unknown (2010)

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. ❋ Unknown (2009)

This is called a roux, and the browning cooks the flour and kills the pasty flavor. ❋ Meathead Goldwyn (2010)

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. ❋ SARA MOULTON (2010)

Roux The fourth method for getting starch into a sauce, and one that has been developed into a minor art of its own, is to preheat the starch separately in fat to make what the French call a roux, from the word for “red.” ❋ Harold McGee (2004)

When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). ❋ The Bacon Show (2010)

When the oil has returned to the smoking point, make a roux by slowly adding the flour to the oil, stirring constantly over high heat with a wooden spoon until the roux is the color of milk chocolate, about 3 to 5 minutes. ❋ Unknown (2010)

There is another even darker roux called roux noir (black roux), used almost exclusively in Cajun cooking. ❋ Unknown (2009)

Cross Reference for Roux

  • Roux cross reference not found!

What does roux mean?

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