From Longman Dictionary of Contemporary Englishrouxroux /ruː/ noun (plural roux /ruːz/) [countable, uncountable] DFCa mixture of flour, butter, and milk that is used for making sauces
Examples from the Corpus
roux• Stir in the flour to make a roux and cook for 5 minutes, stirring often.• Making my first gumbo roux was a spiritual event.• Cook the roux paste for a few seconds, then gradually add the milk.• Stir milk slowly into the roux bringing to a simmer, stirring constantly, 8 to 10 minutes.• Add mixture slowly to roux, stirring constantly.• They are preferable to many sauces traditionally thickened with roux or other starches.Origin roux (1800-1900) French (beurre) roux “browned (butter)” 