Roux definitions

Roux

1) Basic mixture for sauces 2) Béchamel base 3) Butter and flour concoction 4) Cajun cooking thickener 5) Common sauce base 6) Concoction 7) Cookery word 8) Cookery term 9) Cuisine term 10) Flour mixture 11) Flour-butter mixture 12) French girl name 13) French word used in English 14) Gravy ingredient
Found on https://www.crosswordclues.com/clue/roux

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Roux

1) Saucefoundation
Found on https://www.crosswordclues.com/clue/roux

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Roux

Roux uː (also rue) is a substance created by cooking wheat flour and fat (traditionally butter). It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for...
Found on http://en.wikipedia.org/wiki/Roux

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Roux

• (n.) A thickening, made of flour, for soups and gravies.
Found on http://thinkexist.com/dictionary/meaning/roux/

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roux

(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 describes a mixture of equal amounts of fat (butter, meat drippings, or fat) and flour, which are cooked together at the ver...
Found on http://whatscookingamerica.net/Glossary/R.htm

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Roux

A mixture of butter and flour cooked over low heat. Used for thickening a sauce.
Found on http://www.encyclo.co.uk/local/20111

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Roux

A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat.
Found on http://www.encyclo.co.uk/local/21216

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Roux

A mixture of equal parts of fat and flour cooked together to produce the base of sauces.
Found on http://www.encyclo.co.uk/local/21220

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Roux

A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux's are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooki...
Found on http://www.encyclo.co.uk/local/22282

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Roux

(roo). Thickening made with butter and flour.
Found on http://www.encyclo.co.uk/visitor-contributions.php

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Roux

equal quantities of flour and butter used to thicken sauces.
Found on http://www.encyclo.co.uk/visitor-contributions.php

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Roux

Roux noun [ French beurre roux brown butter.] (Cookery) A thickening, made of flour, for soups and gravies.
Found on http://www.encyclo.co.uk/webster/R/99

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Roux

A method of thickening a sauce by cooking flour and butter together, then gradually stirring in the liquid ingredients.
Found on http://www.foodinaminute.co.nz/Cooking-Basics/A-Z-Cooking-Glossary

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Roux

Type: Term Pronunciation: rū Definitions: 1. César, Swiss surgeon, 1857-1934. See: Roux-en-Y anastomosis, Roux-en-Y operation
Found on http://www.medilexicon.com/medicaldictionary.php?t=79068

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Roux

sauce base or thickening of flour and butter.
Found on http://www.patriciawells.com/glossary/

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roux

butter and flour mixed together to thicken sauce
Found on http://www.slowtrav.com/france/restaurants/glossary.htm

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roux

[n] - a mixture of fat and flour heated and used as a basis for sauces
Found on http://www.webdictionary.co.uk/definition.php?query=roux

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Roux

Melted butter to which flour has been added. Used as a thickener for sauces or soups.
Found on https://findlayfoods.com/dictionary-of-french-cooking-terms

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roux

noun a mixture of fat and flour heated and used as a basis for sauces
Found on https://www.encyclo.co.uk/local/20974

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