roux

The total choledochal cyst excision, with Roux-en-Y hepaticojejunostomy is effective in the treatment of congenital choledochal cyst.

The chef made a roux to thicken the sauce.

A roux is commonly used in French cooking.

She added the roux to the soup to give it a rich flavor.

The roux should be cooked until it reaches a golden brown color.

Many Cajun dishes start with a roux as the base.

The roux acts as a thickening agent in the gumbo.

You can make a roux with equal parts flour and fat.

The roux should be stirred constantly to prevent burning.

The roux gives the dish a velvety texture.

To make a roux, you need to cook flour and fat together.

Now we're going to create a roux to thick in this mixture.

I'm going to make a roux  with melted butter and flour.

It is just like creating a roux, that's what you're effectively doing.

Corn starch will help stabilize the queso, kind of like when you make a roux, it's gonna look like this.

The flour should be golden in color, and you're basically making a roux, which will help to thicken up the sauce.