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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.
[French (beurre) roux, browned (butter), from Old French rous, reddish brown, from Latin russus, red; see reudh- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
n., pl. roux.
a cooked mixture of fat and flour used to thicken soups, sauces, etc.
[1805–15; < French (beurre) roux brown (butter)]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
A mixture of equal parts of flour and melted butter. Used as a base for savory sauces.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
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|Noun||1.||roux - a mixture of fat and flour heated and used as a basis for sauces|
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