ROUX

ROUX


This is a 4 letter answer

Dictionary definitions:


Word: roux
Phonetic: /ɹuː/
Listen:

A mixture of fat (usually butter) and flour used to thicken sauces and stews.


All clues having "ROUX" for an answer:

You can find a list of possible crossword clues for ROUX below.


Bchamel base
Cajun cooking thickener
Chefs mixture
Common sauce base
Flour mixture used to thicken soup
Flour-and-fat sauce thickener
Gravy base
Gravy ingredient
Gravy thickener
Gumbo base
Gumbo thickener
Omnipresent feature of New Orleans cooking
Sauce thickened with flour and fat
Sauce thickener
Sauciers creation
Soup thickener
Thickening base
Thickening mixture
Whisked mixture
White-sauce thickener
Butter and flour mixture, in cookery.
Mixture of melted butter and flour.
Mixture used to thicken soups and sauces.
Cooked mixture of flour and butter for sauces.
Mixture for thickening gravy, soup, etc.
Thickening for soup: Fr.
Butter-flour mixture.
Mixture for soup, sauces, etc.
Thickening mixture, in cookery.
Cook's mixture.
Basic mixture for sauces.
Flour-butter mixture.
Cook's mixture for soups and sauces.
Fat-and-flour mixture
Component of béchamel sauce
Thickener for sauces
Butter and flour sauce combination
Mixture of fat and flour used for thickening sauces
Mixture of fat and flour used as a base for sauces
Mixture of flour and fat for cooking
Mixture of butter and flour used for sauces
Mixture of fat and flour used as basis for sauces
Fat and flour mixture, cooked and used to make sauces
Report of marsupial mixing fat and flour
Herb said to make basis for sauce
Scrummy game involving love and kiss a basis for sauce
Herb is said to be in this sauce mixture
Thickening mixture the way for French speakers
Family of cooks providing basis for sauce
Mixture of butter and flour used in cooking
Quoted
Sauce base
Mixture of flour and fat used as the thickening agent in several classical French sauces
Cajun soup thickener
Béchamel thickener
Sauce bases ordinary recipe sent back by wife
A mixture of wheat flour and fat used as the thickening agent in several classical French sauces
Butter/flour mix
Fat-flour mixture




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