To make a roux for a classic French dish, melt butter in a pan over low heat, then gradually whisk in an equal amount of flour until smooth. Cook the mixture, stirring constantly, until it reaches your desired color and thickness.
Roux usually la roux or le rousse is french for red headed one
roux is 'rousse' when turned into the feminine > un garçon roux, une fille rousse
The plural form of "roux" is "roux." The word "roux" is originally from French, and it remains the same in its plural form.
Roux is flour and fats, used in making gravies and sauces. It is not made and served on its own but used to make other recipes. The only flavor or savoriness from roux comes from the fats used to start it. It is a base for sauces.
Roux can be white, blond, brown, or dark, depending on how long it's cooked. The color affects the flavor and thickness of a dish: white roux adds thickness without much flavor, blond roux has a nutty taste and medium thickness, brown roux is rich and adds depth, while dark roux has a strong flavor and less thickening power.
roux
Elle a une roux.
Historically, roux originated with the French. It is most commonly used in Cajun cuisine.
'Roux' is common as French last name. It means 'red-haired' in French. You may also find 'Leroux' in the same sense, or 'Leblond' (meaning 'blond') or 'Lebrun' (dark-haired).
Bella Roux hair salon, in mixed French and Italian means "Beautiful Redhead" in English.
food
imagine not knowing the difference between the two smh