roux


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Related to roux: Roux method

roux

 (ro͞o)
n. pl. roux
A mixture of flour and fat cooked together and used as a thickening.

[French (beurre) roux, browned (butter), from Old French rous, reddish brown, from Latin russus, red; see reudh- in Indo-European roots.]

roux

(ruː)
n, pl roux
(Cookery) a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces
[C19: from French: brownish, from Latin russus russet]

roux

(ru)

n., pl. roux.
a cooked mixture of fat and flour used to thicken soups, sauces, etc.
[1805–15; < French (beurre) roux brown (butter)]

roux

A mixture of equal parts of flour and melted butter. Used as a base for savory sauces.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.roux - a mixture of fat and flour heated and used as a basis for sauces
concoction, intermixture, mixture - any foodstuff made by combining different ingredients; "he volunteered to taste her latest concoction"; "he drank a mixture of beer and lemonade"
Translations

roux

nMehlschwitze f, → Einbrenne f
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I cook French, and know how important good roux (sounds like woo) is to preparing that perfect sauce.
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