1. Food
Roux

Related Terms
bechamel

Definition: A roux is a mixture of butter and flour, cooked until bubbly. It can be browned very deeply, then used as the basis for etouffe and brown sauce. If not browned at all, it is the base of bechamel, veloute, or white sauce. By cooking the flour in the butter, the starch granulesin the flour begin to break. Then when liquid is added, the granules absorb the liquid, thickening the sauce.

Pronunciation: roo • (noun)

Examples: Begin the white sauce by making a roux, stirring and cooking until the mixture has bubbled for two minutes.

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