| 释义 |
‖ roux|ruː|
[F. roux red, browned.]
A mixture of melted butter and flour used for thickening soups, sauces, and gravies.
1813L. E. Ude French Cook vi. 140 Cut your chops.., then fry them in a little butter, of a nice brown colour, drain this butter, and make a roux very blond. Ibid. xiii. 297 Put a lump of butter into a stew-pan... Then make a roux by mixing a little flour. When your roux begins to get brown, put in two large onions cut [etc.]. Ibid. xiv. 361 After having stewed your oysters.., you make a roux blanc into which you put a few small onions, [etc.]. 1845E. Acton Mod. Cookery (ed. 2) iv. 97 Sauce tourneé is..rich pale gravy..thickened with delicate white roux. 1861Mrs. Beeton Bk. Househ. Managem. 251 White roux, for thickening White Sauces... Allow the same proportions of butter and flour..and proceed in the same manner as for brown roux. 1882Mrs. H. Reeve Cookery & Housek. xxiii. 271 Sauces require to be bound together, and for this purpose either roux, arrowroot, potato flour, or eggs are used. 1945ABC of Cookery (Ministry of Food) xiii. 51 This mixture of fat and flour is called a roux. 1965House & Garden Dec. 84/4 Cook for a further few minutes to dispel the raw flour taste, then stop, if you want the roux white, carry on a little longer for the blonde, and longer still for a brown. 1976National Observer (U.S.) 6 Nov., The roux should be brown but not burned. Do not burn or you will ruin the gravy. |