Culinary Definition For Roux. Roux is used as a base for thickening sauces. It is important to use a heavy-bottomed saucepan so that heat can be evenly conducted across and throughout the pan.
The flour is stirred into hot fat. It is often used in casseroles macaroni and cheese and gravy. Roux pronounced roo is a mixture of equal parts by weight fat and flour that is used for thickening sauces and soups.
A roux is a simple mixture of a fat and flour heated up to make a paste which serves as the base for most sauces and some soups.
Roux pronounced roo is a mixture of equal parts by weight fat and flour that is used for thickening sauces and soups. A method of preparation that adds eggs cream melted fat or roux to a dry mixture in order to hold it together and keep the mixture from separating. The flour is stirred into hot fat. Roux ruː noun plural roux ruːz countable uncountable DFC.