roux
roux — 名詞
- rouxsingular
- rouxesplural
1. a thick paste made by cooking fat and flour together over heat until smooth, whi
油麵糊
用油和麵粉炒製的糊狀基底
a thick paste made by cooking fat and flour together over heat until smooth, which is stirred into liquids to make sauces, soups, and gravies thicker
Sophia stirred butter and flour over medium heat until the roux turned golden brown.
Sophia 用中火攪拌奶油和麵粉，直到油麵糊變成金黃色。
cooked over medium heat until golden
When Nila added milk to her dark roux, the sauce became smooth and rich.
Nila 把牛奶加入深色的油麵糊後，醬汁變得又滑又濃。
roux used to thicken a milk-based sauce
A good roux smells nutty and feels smooth like a paste, not too dry or wet.
好的油麵糊有堅果香氣，質地光滑如膏，不會太乾或太濕。
Reuben made a light roux for chowder by cooking butter and flour for two minutes.
Reuben 做了淺色油麵糊來煮濃湯，將奶油和麵粉炒了兩分鐘。
The roux is ready when it pulls away from the pan sides like soft dough.
油麵糊煮到從鍋邊剝離、像軟麵團一樣時就完成了。
文法句型
used as a base to thicken sauces, soups, and gravies
用法筆記
Roux is made with roughly equal amounts of fat and flour by weight. The cooking time determines the color — white, blond, brown, or dark brown — which affects both the flavour and the thickening strength of the finished dish.