Catatan: Terjemahan untuk entri ini sedang dalam peninjauan kualitas, sehingga sebagian konten untuk sementara hanya ditampilkan dalam bahasa Inggris.
Entri ini belum diterjemahkan ke bahasa Anda, sehingga versi aslinya ditampilkan di bawah.
roux
This term originates from French culinary tradition and describes a specific technique of thickening agents. It carries a connotation of foundational precision, as the color of the mixture (white, blond, or brown) dictates the flavor profile and the type of sauce being created.
As a mass noun, it is typically treated as uncountable in professional kitchen contexts. To refer to a specific quantity or a distinct batch, speakers use partitive constructions such as a small amount of roux or a batch of roux rather than pluralizing the term.
Meanings
Examples
Start by making a white roux for the bechamel sauce.
I need to whisk the flour and butter to create a smooth roux.
The secret to a rich gumbo is a slow cooked dark roux.
Wait until the roux reaches a nutty brown color before adding the stock.
Did you remember to cook the roux long enough to remove the raw flour taste?
The chef carefully stirred the roux to prevent it from burning.
I wonder if I should use oil or butter for this particular roux.