Phonetics For Pronouncing 'Roux'?
roux
rooh
Phonetics For Pronouncing 'Roux'?
roux
rooh
A 'roux' *(m) is a means of thickening a soup, stock or sauce. It is made by frying flour gently in fat, (usually butter), then adding the liquid to be thickened by degrees.
The flour/fat ration is usually 1:1, and a roux, unlike other 'liaisons', is used at the start of cooking.
'Roux’ is an adjective which means 'russet-red' or 'reddish brown' in French, which, apparently, alludes to the colour of the cooked fat and flour in a 'roux'. That said, I have never come across a roux that I would describe as even remotely reddish brown.
There are 3 types of 'roux':
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