Roux (noun)

A mixture of flour and fat, typically butter, used as a base for sauces, gravies, and soups.

Origin:

Mid 19th century, from french, meaning a mixture of flour and fat used as a base for sauces.

Examples:

1. The roux was used to thicken the sauce for the chicken alfredo.
2. The roux was the secret to the rich and creamy texture of the gumbo.
3. The roux was made by cooking flour and butter over low heat until it was a nutty brown color.
4. The roux was an essential component of the French onion soup recipe.
5. The roux was added to the boiling broth to make a thick and flavorful gravy.