Dictionary

roux en · NOUN

Pronunciation

• /ɹuː/
• (Southern-England) audio
• /ɹuːz/ (plural)

Etymology

Borrowed from French roux.

Meanings

1. (countable, uncountable) A mixture of fat (usually butter) and flour used to thicken sauces and stews.
   • “The problem with the classic mother sauces,” according to the chef Michael Solomonov, who cooks modern Israeli food at his restaurant Zahav in Philadelphia, “is that most of them are made with roux. Now, roux is out. Nobody uses it, except when you’re making macaroni and cheese.” 2016 August 2, Samin Nosrat, “Five Sauces for the Modern Cook”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 05 Aug 2016:

Forms

Deriveds

water roux · curry roux

Translations (29)

es roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · cmn 乳酪麵粉糊 /乳酪面粉糊 (mixture of fat (usually butter) and flour used to thicken sauces and stews) · fi rasvasuurus (mixture of fat (usually butter) and flour used to thicken sauces and stews) · sk zápražka (mixture of fat (usually butter) and flour used to thicken sauces and stews) · ca roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · ro rântaș (mixture of fat (usually butter) and flour used to thicken sauces and stews) · sh zafrig (mixture of fat (usually butter) and flour used to thicken sauces and stews) · sv bottenredning (mixture of fat (usually butter) and flour used to thicken sauces and stews) · fr roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · yi אײַנברען (mixture of fat (usually butter) and flour used to thicken sauces and stews) · yi אײַנגעברענטס (mixture of fat (usually butter) and flour used to thicken sauces and stews) · ru ру (mixture of fat (usually butter) and flour used to thicken sauces and stews) · cmn 炒麵糊 /炒面糊 (mixture of fat (usually butter) and flour used to thicken sauces and stews) · hu rántás (mixture of fat (usually butter) and flour used to thicken sauces and stews) · cs zápražka (mixture of fat (usually butter) and flour used to thicken sauces and stews) · pl zasmażka (mixture of fat (usually butter) and flour used to thicken sauces and stews) · cs jíška (mixture of fat (usually butter) and flour used to thicken sauces and stews) · de Mehlschwitze (mixture of fat (usually butter) and flour used to thicken sauces and stews) · cmn 奶油炒麵糊 /奶油炒面糊 (mixture of fat (usually butter) and flour used to thicken sauces and stews) · ja ルー (mixture of fat (usually butter) and flour used to thicken sauces and stews) · fi roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · pt roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · he רביכה (mixture of fat (usually butter) and flour used to thicken sauces and stews) · nl roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · rsk запражка (mixture of fat (usually butter) and flour used to thicken sauces and stews) · de Einbrenn (mixture of fat (usually butter) and flour used to thicken sauces and stews) · it roux (mixture of fat (usually butter) and flour used to thicken sauces and stews) · bg запръжка (mixture of fat (usually butter) and flour used to thicken sauces and stews) · mk запршка (mixture of fat (usually butter) and flour used to thicken sauces and stews)