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the roux
noun
A mixture of fat (usually butter) and flour used to thicken sauces and stews.
Exact(54)
The Roux family tradition continues.
Lunch Judging the regional finals of the Roux Scholarship.
No one agrees on the color of the roux, however.
The roux should help cut the salty factor as well.
Whisk until the roux is golden brown, about 5 minutes.
The roux becomes a base for étouffée, which has a slippery culinary etymology in New Orleans.
Marcus Wareing calls the Roux brothers "the godfathers of British haute cuisine".
Whisk the egg whites until stiff and lightly fold into the roux.
The Roux brothers themselves come from a family of humble charcutiers in Charolles, France.
The key, though, is having the nerve to cook the roux correctly.
Similar(1)
Reconstruction was performed by the Roux-en-Y method.
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