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roux::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | concoction, intermixture, mixture |
Examples of roux
roux
To prepare a basic roux, melt one-half cup butter in a skillet over medium heat.
From the omaha.com
For white roux, cook a minute or two, stirring occasionally with a wooden spoon.
From the sfgate.com
Continue to cook roux for two minutes over medium-low heat, stirring frequently.
From the therail.blogs.nytimes.com
Keep adding roux until the mixture comes to a thick, rich, buttery consistency.
From the orlandosentinel.com
Cook the roux over low heat until very smooth, then add to the simmering stock.
From the charlotteobserver.com
Stir in flour and cook, stirring, until smooth and golden, making a blond roux.
From the omaha.com
Add enough roux to thicken the soup so that it thickly coats the back of a spoon.
From the orlandosentinel.com
Roux said Steenkamp's autopsy showed no sign of defensive wounds or an assault.
From the thisisbristol.co.uk
After the roux is made, you can add it to the broth or add the broth to the roux.
From the sfgate.com
- A mixture of fat and flour heated and used as a basis for sauces
- Roux /u02C8ruu02D0/ is flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the mother sauces of classical French cooking: bu00E9chamel sauce, veloutu00E9 sauce, and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats...
- A mixture of fat (usually butter) and flour used to thicken sauces and stews
- A mixture of flour and butter, or fat, blended together over a low heat and which serves as the basic thickening agent for most sauces.
- Melted butter to which flour has been added. Used as a thickener for sauces or soups.
- A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached. Roux is used as a base for thickening sauces.
- The base for gumbo made from flour and browned in oil.
- (French) Equal parts of flour and fat cooked down to a peanut butter color. When cooked, is used as a base for savory sauces.
- A cooked mixture of equal parts, by weight, of flour and fat. Roux is often used as a base for gravy, bechamel, cream soups, and my personal favorite, etouffee. Yes, as in shrimp etouffee.
