What is another word for roux?
Pronunciation: [ɹˈuː] (IPA) 
Roux is a French word for a mixture of fat, typically butter, and flour cooked together and used as a thickening agent in sauces, soups, and stews. When making roux, the end result can vary based on the amount of time the mixture is cooked and the type of flour used. There are several synonyms for the word roux, including beurre manie, a mixture of equal parts flour and softened butter used to thicken soups and sauces; slurry, a mixture of flour and water or broth used as a thickening agent; and white wash, a mixture of flour and cold water used to thicken gravies and sauces. Regardless of the term used, roux remains an essential element of many classic dishes.
