sauce made from browned butter or fat, 1813, from French (beurre) roux "browned (butter)," from roux "red, reddish-brown," from Latin russus (see russet).

A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooke [..]

A mixture of flour and fat cooked together and then used as a thickening agent, such as in sauces and soups. A white roux is cooked until just a pale yellow; a blonde roux until it is a gold colour; and a brown roux until it is a darker golden brown.

noun Definition: a mixture of fat and flour used to make sauces and soups Example Sentence: I love putting roux into spaghetti sauce.

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.

A French term that refers to a mixture of flour and a fat cooked to a golden- or rich-brown color and used for a thickening in sauces, soups, and gumbos.

butter and flour mixed together to thicken sauce

A thickener made by cooking equal parts or flour and fat (usually butter). Short cooking times lead to a blonde or light-colored roux with powerful thickening properties that is historically used in s [..]

A mixture of flour and fat cooked over low heat, used for thickening soups and sauces. There are three distinct types of roux - white, blond and brown, each having different flavours. The main differe [..]

A mixture of melted butter or oil and flour cooked over low heat, and stirred constantly,to make a base for thickening a sauce.

 A cooked mixture of equal parts flour and fat (usually butter) used to thicken liquids.  Roux is cooked to varying degrees (white, blond, or brown) depending on its use; the darker the color, the ric [..]

A cooked mixture of equal amounts of flour and butter, or other fat, used to thicken many sauces and stews. The cooking time varies depending the on the type of the required. The three types of roux a [..]

(n) a mixture of fat and flour heated and used as a basis for sauces

A classic Cajun concoction made by blending oil and flour and cooking them together.  Used in Cajun Gumbo, stews, fricassees, court bouillon, etc.

flour and oil mixture used to start many Louisiana dishes.

A mixture of butter and flour, in equal quantity amounts, blended and cooked over low heat until the desired consistency or colour is reached. It is used for thickening sauces and soups.

  A mixture of flour and fat that is cooked over low heat and used to thicken soups and sauces. There are three types of roux…white, blond, and brown. White and blond roux are both made with butter an [..]

is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables [..]

A roux is a thickening agent for sauces, made from equal amounts of a fat and flour.

is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of [..]

A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooke [..]

Pronounced “Roo”, this is a mixture of equal parts of melted fat (butter or vegetable oil or lard) and flour, cooked together as the base for the three mother sauces of French classical cooking (bécha [..]

A thickener made by vigilantly stirring flour with butter or lard over heat until paste becomes fragrant and thick, used as a base for gumbos, stews and gravies. It’s a staple in Cajun cooking.

Roux: A cooked mixture of wheat flour and fat, traditionally Clarified Butter. Gluten Free No Low Fat No Low Calorie No

cooked mixture of flour, butter, and or oil.

Alexander Roux emigrated from France to New York and opened his first shop in 1837. He used his Parisian background and training to his advantage, imparting his designs with a decidedly French flair. By 1855, Roux employed 120 workers, reaching the peak of his success in the 1870s with more than a half million dollars in annual sales. Roux’s genius [..]

Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, b [..]

Roux as a culinary term indicates a mixture of flour and fat used as the basis of various sauces. Roux may also refer to:

[French] a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux is also made with bacon or poultry fats, margarine, and vegetable oil. The mixture i [..]

(roo) – Classical cookbooks written as far back as the mid-1500s state that roux is derived from the French word “rouge” meaning “red” or “reddish” in color.  Thus, the origin of the name.  A roux des [..]

[French] a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux is also made with bacon or poultry fats, margarine, and vegetable oil. The mixture i [..]

A method of thickening a sauce by cooking flour and butter together, then gradually stirring in the liquid ingredients.