Etymology
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roux (n.)

in cookery, a sauce made from browned butter or fat and flour, used to thicken soups and gravies, 1813, from French (beurre) roux "browned (butter)," from roux "red, reddish-brown," from Latin russus, which is related to ruber "red" (from PIE root *reudh- "red, ruddy").

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Definitions of roux

roux (n.)
a mixture of fat and flour heated and used as a basis for sauces;
From wordnet.princeton.edu