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Related to roux: Roux method
n. pl. roux
A mixture of flour and fat cooked together and used as a thickening.
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]
n., pl. roux.
a cooked mixture of fat and flour used to thicken soups, sauces, etc.
[1805–15; < French (beurre) roux brown (butter)]
A mixture of equal parts of flour and melted butter. Used as a base for savory sauces.