Roux is a fundamental ingredient in cooking, made by combining equal parts of fat, such as butter or oil, with flour. It serves as a thickening agent and imparts a rich, nutty flavor to dishes. The fat and flour are cooked together over heat until they form a smooth paste, which can vary in color from white to brown depending on the cooking time. Roux is commonly used in sauces, soups, and stews to enhance their texture and flavor, making it an essential component in many culinary preparations.

Définition et signification de « roux » en anglais

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