[DOC] [TLE] Roux - Wikipedia [PAR] Roux is flour and fat cooked together and used to thicken sauces. The fat is butter 
in French ... It is used as a thickener for gravy, other sauces, soups and stews. ... 
In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark 
brown in ... The French term roux has become a loan-word in Japanese, r (),
... [DOC] [TLE] Cooking Terms - Good Cooking [PAR] Sauce Allemande is made from veal stock, cream, egg yolks and lemon juice. ... 
Heating salted butter until dark brown and foamy but not smoking. ... To 
thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, 
butter, .... The term also describes a sugar coating surrounding a fruit dipped in a 
egg white and... [DOC] [TLE] How To Make Roux: Step-By-Step - Allrecipes Dish [PAR] Roux ("roo") is a thickening agent for soups and sauces with roots dating ... not 
know the term, you know the technique: a basic white sauce, such as the ... Made 
by cooking a flour and oil paste until the raw flavor of the flour cooks ... Begin 
making the roux by melting 1 cup of clarified butter in a saucepan over medium 
heat. [DOC] [TLE] J! Archive - Show #3640, aired 2000-06-02 [PAR] If your E-mail crashes, you may have to use this rhyming 2-word term for letters 
delivered the old way ... French term for a thickener of soups & white sauces, 
made from flour & butter heated to form a paste... [DOC] [TLE] Glossary of Cooking Terms - Better Homes and Gardens [PAR] In cooking, this French word, meaning "made of rags," refers to thin strips of fresh 
... White chocolate, which has a mild flavor, contains cocoa butter, sugar, and ... 
Vegetables are cooked slowly over low heat in a small amount of fat until ... A 
thick, intense meat-flavor gel that's often used as a foundation for soups and 
sauces. [DOC] [TLE] French Culinary-Baking Terms | The Bakery Network [PAR] Amandine A French term meaning cooked, filled or served with almonds. ... equal 
quantity of flour and butter, rubbed together and used for thickening sauces ... 
Blanquette A white stew cooked in a stock from which the sauce is to be made. .... 
Bread cut into heat or other fancy shapes, fried and used to garnish various foods
. [DOC] [TLE] French Sauces - How To Cooking Tips - RecipeTips.com [PAR] A basic French white sauce made by adding hot milk to a white roux (heated 
butter ... sauce (white sauce made by cooking flour and butter and then adding 
milk) as ... Typically, espagnole sauce is made by mixing roux as a thickener into 
the ... A French term historically used to describe a traditional brown sauce, such 
as... [DOC] [TLE] How To Make a Bchamel Sauce (White Sauce) | The Kitchn [PAR] Nov 10, 2010 ... This is a white sauce  a very, very helpful thing to know in the kitchen. Just in 
case you've never made one before, or want a refresher, ... A bchamel or white 
sauce is one of the classic French "mother sauces" that form the ... Cook and stir 
the flour-butter mixture over medium heat for about 5 to 8 minutes. [DOC] [TLE] Cooking Terms : The Reluctant Gourmet [PAR] Chiffonade : Is the French term for a particular knife cut where herbs and ... Cut in 
: When a solid fat such as butter is mixed with a dry ingredient like flour until they 
form .... and fat that is cooked over low heat and used to thicken soups and 
sauces. ... White and blond roux are both made with butter and used in cream 
sauces... [DOC] [TLE] Making cheese sauce - Seasoned Advice [PAR] Feb 7, 2016 ... When the white sauce is good but has a slightly runny consistency I add the ... Is 
this a traditional French way to make cheese sauce? ... If you are heating your 
kneaded butter/flour

Question: French term for a thickener of soups & white sauces, made from flour & butter heated to form a paste
Answer: Roux