소스나 수프를 걸쭉하게 만들기 위해 밀가루를 버터나 기름에 볶은 것.
A cooked mixture of equal parts of fat and flour, used as a base for thickening sauces, gravies, and soups.
예문:
"The chef whisked the milk slowly into the golden roux to create a smooth béchamel sauce."
"A dark roux provides a deep, nutty flavor to stews but has less thickening power than a light one."