Roux

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Roux (France): a basic liaison of melted butter and flour, cooked to thicken sauces and soups [1] [2]

References

  1. About.com, Roux, [1]. Accessed 13 November 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.