bn:00068420n
Noun Concept
Categories: Culinary terms, Edible thickening agents
EN
roux  Brown roux  Zaprshka  Zaprška
EN
A mixture of fat and flour heated and used as a basis for sauces WordNet 3.0
Definitions
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EN
A mixture of fat and flour heated and used as a basis for sauces WordNet 3.0 & WordNet 2020
Roux is flour and fat cooked together and used to thicken sauces. Wikipedia
In cooking, a thickening agent, correct spelling is Roux Wikipedia Disambiguation
A simple and basic cooking sauce made with butter and flour Wikidata
A mixture of fat (usually butter) and flour used to thicken sauces and stews. OmegaWiki
Mixture of fat (usually butter) and flour used to thicken sauces and stews. Wiktionary (translation)
WordNet 3.0 & WordNet 2020
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Wikipedia
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Wikidata
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Wiktionary
EN
OmegaWiki
EN
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