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Roux

Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings…

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Roux

Nodes48
Edges47
Triples49
Avg. degree1.96
Density0.041667
Components1

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Roux

Top relations

related to Further reading · 27
Roux → Butter, Cajun, Chef John Folse, Company, Creole, Creole Cuisine, Definitive, Distinguishes, First You Make, Folse, French, Gastronomica, Gonzales, Includes, ISBN, John, JSTOR, LA, LCCN, November
related to Ingredients · 6
Roux → American, For, French, If, In, The
related to Cretan staka · 5
Roux → Cretan, French, It, Staka, The
related to Types · 5
Roux → Darker, French, Light, The, They
related to External links · 4
Roux → The, Wikibooks Cookbook, Wiktionary, Wiktionary-logo-en-v2
see also · 2
Roux → Beurre, Food

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Important terminology

butter used flour fat made lard oil cuisine often color darker cooked staka sauces cajun french vegetable dark citation needed

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Rouxrelated to Cretan stakaStaka0.60section
Rouxrelated to Cretan stakaCretan0.60section
Rouxrelated to Cretan stakaIt0.60section
Rouxrelated to Cretan stakaFrench0.60section
Rouxrelated to Cretan stakaThe0.60section
Rouxrelated to External linksWiktionary-logo-en-v20.60section
Rouxrelated to External linksWikibooks Cookbook0.60section
Rouxrelated to External linksThe0.60section
Rouxrelated to External linksWiktionary0.60section
Rouxrelated to Further readingFolse0.60section
Rouxrelated to Further readingJohn0.60section
Rouxrelated to Further readingThe Encyclopedia0.60section

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