Word
roux
US/ˈɹu/
UK/ɹˈuː/
Definition
n. 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.
Examples
“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.”
Examples
simple
“Melt the butter and stir in flour to make a roux.”
contextual
“The chef whisked the milk slowly into the golden roux to ensure the béchamel sauce remained smooth and free of lumps.”
complex
“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.”
Usage
Countable when referring to specific types or batches; uncountable when referring to the substance in general.
Real-World Examples
“Julia Child: Child’s 1961 Mastering the Art of French Cooking was the first cookbook to demystify béchamel and roux for home cooks.” Domain
Scan code
englishreference.com/q/roux