Roux

Notable French surname

A roux is a cooked mixture of fat and flour used to thicken sauces, soups, and gravies.

The fat—usually butter—is melted and flour stirred in, then cooked to varying degrees.

A white roux is barely cooked; a blonde roux is light gold; a dark roux, essential in Cajun and Creole cooking, is cooked until deeply browned: The gumbo starts with a chocolate-colored roux.

sauces

béchamel

Milk-thickened flour sauce

veloutéStock-based white sauce
espagnoleStock-thickened classic sauce
mother saucesFive base sauces in cuisine

gravy · cheese sauce · mornay · cream sauce · stock · milk · broth · coating · nappe · reduction

technique

flour

Milled grain powder

butterSolid fat from cream
fatAdipose tissue
whiskLooped wire mixer

stirring · cooking · thickening · base · paste · slurry · heat · saucepan · wooden spoon · gradual

Cajun

gumbo

Spiced Louisiana stew

étoufféeCajun smothered shellfish dish
jambalayaSpicy Louisiana rice dish
LouisianaGulf Coast pelican state

New Orleans · Creole · andouille · okra · holy trinity · filé · seafood · crawfish · shrimp · cast iron

coloration

blonde

Fair-haired person

whiteAbsence of pigment
brownDark earth tone
darkAbsence of light

brick · chocolate · peanut butter · caramel · nutty · toasted · golden · pale · light · deepening

Roux

béchamel

flour

gumbo

blonde

Roux

Opposites

Phrases

Categories

Family