roux v slovarju Oxford-Hachette French Dictionary

roux v slovarju PONS

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To prepare, the minced garlic (and sliced onions if included) are sauteed until soft and a simple roux is made by adding flour.
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The roux though can also be cooked from scratch.
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Cornstarch mixed with water (slurry), arrowroot, and other agents can be used in place of roux as well.
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The roux is salted and peppered to taste.
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Meat drippings (usually from bacon) and flour are used to make a thick roux.
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Roux is made of equal parts "by weight" of flour and butter cooked.
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As it is a white sauce, care needs to be taken not to brown the roux.
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The rumen gets chopped into slices and then gets cooked in roux for about an hour.
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