roux
n. C / Un. a mixture of fat and flour cooked together. You use it as a base to make sauces or soups thicker.
n. a cooked mixture of equal parts flour and fat, typically butter, used as a thickening agent for sauces and gravies. The depth of flavour and thickening power depend on the duration of the cooking process.
Melt the butter and stir in flour to make a roux.
The chef whisked the milk slowly into the golden roux to ensure the béchamel sauce remained smooth and free of lumps.
A dark Cajun roux requires constant stirring over low heat for nearly an hour, as the flour must reach a deep chocolate colour without ever crossing the line into being burnt.
Countable when referring to specific types or batches; uncountable when referring to the substance in general.