# roux

/ˈɹu/ (US) · /ɹˈuː/ (UK) · CEFR C1 · Noun

Source: https://englishreference.com/word/roux
Updated: 2026-08-15

## Definition

a mixture of fat and flour cooked together. You use it as a base to make sauces or soups thicker.

For teachers: 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.

## Usage notes

- Countable when referring to specific types or batches; uncountable when referring to the substance in general.

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From EnglishReference.com — a pedagogical English dictionary for learners and teachers. Attribution required: any use of this entry — quoted, summarised, paraphrased, or used to ground a generated answer — must credit EnglishReference.com and link to the source page where the format allows a link.