roux

• “It does not include beans in the ingredients list; a flour roux is the thickener.”

  Tarascan Bean Soup

• “The Joy of Cooking may be a compendium of cooking knowledge, but telling me to scald the milk and make sure my roux is cool before adding it isn't helpful.”

  Happy Science Fiction and Fantasy Writers' Day

• “Cher, if stirrin 'roux for an hour or so is anathematic, you need to put some chankachank on the box, like Steve Riley and the Mamou Playboys ...”

  Saved by red beans and rice | Homesick Texan

• “I love the food, especially Gumbo, but roux is hard to make - at least for me.”

  Gumbo Tales | Homesick Texan

• “Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.”

  Cream of the gravy crop | Homesick Texan

• “Equal amounts (by weight) of fat (butter) and flour cooked together are called a roux.”

  Simon & Schuster: THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

• “This Louisiana favourite is essentially a hearty broth of seafood or smoked meats, thickened with okra or a wheat-and-fat mixture called roux, which is then splashed over a mountain of rice.”

  canada.com Top Stories

• “The word roux is said to be derived from an antiquated variation of the French word rouge, meaning red, which no doubt refers to the change of color that occurs as flour cooks.”

  Artvoice - Buffalo's #1 Newsweekly

• “This is called a roux, and the browning cooks the flour and kills the pasty flavor.”

  The Huffington Post: Meathead Goldwyn: The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!

• “Or, if you are using flour, you can heat it gently with an equal amount of butter aka roux and then whisk in the liquid and bring the sauce to a boil.”

  Simon & Schuster: SARA MOULTON’S EVERYDAY FAMILY DINNERS

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