A roux is a kitchen paste: you melt fat — almost always butter — and cook flour in it until they become one mix. That cooked mix is the roux.

A rouxA roux is a kitchen paste是一種廚房用的糊狀物：you melt fat — almost always butter你把油脂——幾乎都是奶油——融化，and cook flour in it until they become one mix再把麵粉下去炒，直到兩者融合成一體。That cooked mix is the roux那個炒好的混合物就是 roux。

You then slowly add a liquid, milk for a white sauce or stock for a gravy, and it thickens. Learner books sometimes list flour, butter, and milk all together because that is how a white sauce is born, but the roux itself is the flour and fat, cooked, before the milk goes in.

You then slowly add a liquid接著你慢慢加入液體，milk for a white sauce or stock for a gravy做白醬用牛奶，做肉汁用高湯，and it thickens然後它就會變稠。Learner books sometimes list flour, butter, and milk all together學習者用的食譜有時候會把麵粉、奶油和牛奶全部列在一起，because that is how a white sauce is born因為白醬就是這樣做出來的，but the roux itself is the flour and fat, cooked, before the milk goes in但 roux 本身指的是麵粉和油脂炒過之後、還沒加牛奶之前的那個東西。

If you cook it only a little, it stays pale and thickens well; if you cook it longer, it turns brown, tastes nuttier, and thickens a bit less.

If you cook it only a little, it stays pale and thickens well如果只煮一下下，它會保持淡色，增稠效果也很好；if you cook it longer, it turns brown, tastes nuttier, and thickens a bit less如果煮久一點，它會變棕色，味道比較有堅果香，但增稠效果會差一點。

The word is French cooking English. Home cooks in Taiwan may just say they fried flour in butter.

The word is French cooking English這個字是法式料理進到英文裡的用字。Home cooks in Taiwan may just say they fried flour in butter台灣的家庭廚師可能就會直接說「用奶油炒麵粉」。

You will meet it in recipes for white sauce, gravy, and some stews. It is not a dessert cream, and it is not sweet.

You will meet it in recipes for white sauce, gravy, and some stews你會在白醬、肉汁，還有一些燉菜的食譜裡遇到這個字。It is not a dessert cream它不是甜點用的奶油醬，and it is not sweet也不是甜的。