Roux ( /ˈruː/ ) iku glepung lan lemak masak lan digunakake kanggo nggawe sauces .[1] Roux biasane digawé saka bagean tepung lan lemak sing padha.[2] Glepung ditambahake ing lemak utawa minyak sing cair ing ndhuwur kompor, dicampur nganti rata, lan dimasak nganti kecoklatan sing dikarepake . Mentega, titisan daging babi utawa lemak babi umume digunakake lemak. Roux digunakake minangka agen kanggo saos, duduh, sop lan kaldhu . Nyedhiyakake dhasar kanggo sajian, lan bahan-bahan liyane ditambahake sawise roux jangkep.
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