How to Use roux in a Sentence

roux

noun

• Add the cream to the stock, whisk in the cold roux, and bring the mixture back up to a boil.
  — Daniel Boulud As Told To Michele Humes, ELLE Decor, 26 Oct. 2020
• The smell of roux and onions fills the small white box theater.
  — oregonlive, 16 Oct. 2019
• Pour in the milk and whisk it with the miso, as if making a roux.
  — Washington Post, 10 Dec. 2021
• For the creole sauce: To make the brown roux, melt the butter and whisk in the flour.
  — Nancy Miller, The Courier-Journal, 20 Mar. 2018
• For the Creole Sauce: To make the brown roux, melt the butter and whisk in the flour.
  — Nancy Miller, The Courier-Journal, 20 Mar. 2018
• Make a roux: Melt the butter in a large sauce pot, then add the flour.
  — Cosmo Genova, Field & Stream, 21 Apr. 2020
• Slowly add ¼ of the cold milk to the hot roux, whisking it in.
  — Benjy Egel, Sacramento Bee, 9 May 2024
• Remove the pot from the heat once the roux has thickened and add 3 cups of the gourmet cheese blend.
  — Karla Alindahao, Forbes, 24 Jan. 2023
• Many chowder recipes start with a roux of flour and fat.
  — Kitty Greenwald, WSJ, 31 Jan. 2023
• The crumbs sank to the bottom, and would be used to flavor the roux base for making the gravy.
  — Michael Ruhlman, New York Times, 18 June 2019
• Make the roux: Melt the butter in a small saucepan over medium heat.
  — Daniel Boulud As Told To Michele Humes, ELLE Decor, 26 Oct. 2020
• The darker the roux, the deeper the sauce’s color and flavor.
  — Washington Post, 9 Jan. 2020
• Strain the beef juices from the crockpot first before adding to the roux to thicken up the gravy.
  — Kellie Speed, chicagotribune.com, 7 Mar. 2021
• Add the onion, cooking with the roux until onion is clear.
  — Philip Potempa, Post-Tribune, 9 Feb. 2018
• The hearty roux stew is easy to cook at your tentsite and share with your hiking crew.
  — Matt Pawlik, Los Angeles Times, 19 Aug. 2022
• Add the onions, celery and bell pepper to the roux and sauté for 2-3 minutes.
  — Paul Stephen, San Antonio Express-News, 12 May 2021
• This step skips the need to make a roux as the pasta absorbs the cream mixture and expands.
  — Susan Selasky, Detroit Free Press, 30 Oct. 2022
• This one has a less-heavy roux: dark and wet, filled with sausage, chicken, shrimp, okra and all kinds of spices.
  — David Hudnall, Kansas City Star, 5 Feb. 2025
• Whisk the roux a spoonful at a time into the warm gravy until the gravy thickens.
  — Sheri Castle, Southern Living, 19 Sep. 2023
• Carefully add the onion to the roux and stir with a large wooden spoon for 2 to 3 minutes.
  — Michelle Matthews | [e-mail], AL.com, 9 May 2017
• Carefully add the onions to the roux and stir with a large wooden spoon for 2 to 3 minutes.
  — Celestina Blok, star-telegram.com, 8 May 2017
• Dark roux takes the longest amount of time and the most attention to stirring.
  — Tammy Algood, The Tennessean, 10 Feb. 2025
• Stir until the smell of raw flour is gone and a very light brown roux develops.
  — Amanda Albee, Dallas News, 23 Oct. 2020
• Made with tomatoes and a roux, most recipes call for bacon drippings as the fat.
  — Lisa Cericola, Southern Living, 24 Nov. 2024
• This untraditional gumbo recipe is thickened with okra instead of a roux.
  — Patricia Shannon, Southern Living, 21 Jan. 2026
• Scallions, garlic and red pepper flakes go in next, lending pep, before broth is added to thin the roux out into a gravy.
  — The Washington Post, San Diego Union-Tribune, 14 Jan. 2026
• It’s simmered in a pot with shrimp, crab, smoky sausage and a secret blend of spices in a dark roux.
  — Kari Barnett, Sun Sentinel, 13 Jan. 2026
• Melt the butter in a medium saucepan over medium heat, then sprinkle in the flour and whisk to make a roux.
  — John Metcalfe, Mercury News, 31 Dec. 2025
• Start by tossing grated Gruyère with some cornstarch—a classic move that stabilizes the sauce without having to make a roux.
  — Nina Moskowitz, Bon Appetit Magazine, 11 Dec. 2025
• In order to make the perfect roux (a thickening agent made of flour and butter), make sure to stir continuously.
  — Heather Riske, Better Homes & Gardens, 13 Nov. 2025