Foodie Vocab #12: Roux

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!

This week’s word is: roux (noun).

Please choose the most appropriate definition for roux. (No cheating!)

a.) A type of hen used frequently in French cooking.
b.) A cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.
c.) A custard-like dessert baked carefully and set with a hard topping of caramelized sugar.
d.) A type of cheese native to Italy used in pizzas, pastas and other Italian cooking.

I said no cheating!

If you chose b.) a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce, then you are correct!

If you have anything you need to thicken – soups, stews, gravies,  or even pasta sauces a roux will thicken them right up.

Recipes That Require a Roux:
Louisiana Seafood Gumbo
Steak with Creole Gravy
Lobster Bisque
Print Shop Cheese Soup
Chicken Fricasee

Previous Foodie Vocab Lessons:
Ratatouille
Chiffonade

Pappardelle
Ceviche

Clafoutis

Raita

Panna Cotta
Granita
Remoulade
Panzanella
Verrine

Tags: , , , ,

LinkWithin Related Stories Widget for Blogs